CN104068345A - Sandwich puffed crisp rice roll and preparation method thereof - Google Patents
Sandwich puffed crisp rice roll and preparation method thereof Download PDFInfo
- Publication number
- CN104068345A CN104068345A CN201310106634.0A CN201310106634A CN104068345A CN 104068345 A CN104068345 A CN 104068345A CN 201310106634 A CN201310106634 A CN 201310106634A CN 104068345 A CN104068345 A CN 104068345A
- Authority
- CN
- China
- Prior art keywords
- fillings
- powder
- idiosome
- portions
- white granulated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 106
- 235000009566 rice Nutrition 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 39
- 240000007594 Oryza sativa Species 0.000 title description 96
- 238000005096 rolling process Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 213
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 152
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 142
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 104
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 97
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 90
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 76
- 235000019640 taste Nutrition 0.000 claims abstract description 72
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 71
- 239000002540 palm oil Substances 0.000 claims abstract description 71
- 235000013336 milk Nutrition 0.000 claims abstract description 55
- 239000008267 milk Substances 0.000 claims abstract description 55
- 210000004080 milk Anatomy 0.000 claims abstract description 55
- 239000002994 raw material Substances 0.000 claims abstract description 55
- 239000000463 material Substances 0.000 claims abstract description 48
- 150000003839 salts Chemical class 0.000 claims abstract description 48
- 244000068988 Glycine max Species 0.000 claims abstract description 40
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 241000209094 Oryza Species 0.000 claims abstract 10
- 235000019685 rice crackers Nutrition 0.000 claims description 119
- 235000012054 meals Nutrition 0.000 claims description 99
- 244000299461 Theobroma cacao Species 0.000 claims description 88
- 238000000465 moulding Methods 0.000 claims description 65
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 57
- 229940083466 soybean lecithin Drugs 0.000 claims description 57
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 56
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 56
- 235000013824 polyphenols Nutrition 0.000 claims description 56
- 235000019219 chocolate Nutrition 0.000 claims description 32
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 28
- 244000105624 Arachis hypogaea Species 0.000 claims description 28
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 28
- 235000018262 Arachis monticola Nutrition 0.000 claims description 28
- 235000020232 peanut Nutrition 0.000 claims description 28
- 235000021400 peanut butter Nutrition 0.000 claims description 28
- 235000015067 sauces Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 23
- 238000001816 cooling Methods 0.000 claims description 21
- 235000007466 Corylus avellana Nutrition 0.000 claims description 14
- 240000003211 Corylus maxima Species 0.000 claims description 14
- 244000290333 Vanilla fragrans Species 0.000 claims description 13
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 13
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 34
- 235000013305 food Nutrition 0.000 abstract description 31
- 230000035764 nutrition Effects 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 238000012545 processing Methods 0.000 abstract description 9
- 240000008042 Zea mays Species 0.000 abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 4
- 235000005822 corn Nutrition 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 64
- 238000011049 filling Methods 0.000 description 42
- 238000000034 method Methods 0.000 description 35
- 239000003205 fragrance Substances 0.000 description 24
- 235000015097 nutrients Nutrition 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 23
- 238000005520 cutting process Methods 0.000 description 21
- 230000008569 process Effects 0.000 description 20
- 238000007599 discharging Methods 0.000 description 19
- 238000004806 packaging method and process Methods 0.000 description 19
- 238000010298 pulverizing process Methods 0.000 description 19
- 238000004659 sterilization and disinfection Methods 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 16
- 238000002372 labelling Methods 0.000 description 16
- 239000011162 core material Substances 0.000 description 15
- 238000001514 detection method Methods 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 11
- 244000046052 Phaseolus vulgaris Species 0.000 description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 10
- 238000004458 analytical method Methods 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 235000021329 brown rice Nutrition 0.000 description 9
- 239000002245 particle Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 235000019789 appetite Nutrition 0.000 description 6
- 230000036528 appetite Effects 0.000 description 6
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 5
- 235000013325 dietary fiber Nutrition 0.000 description 5
- 230000009931 harmful effect Effects 0.000 description 5
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 5
- 150000002515 isoflavone derivatives Chemical class 0.000 description 5
- 235000008696 isoflavones Nutrition 0.000 description 5
- 230000035807 sensation Effects 0.000 description 5
- 235000019615 sensations Nutrition 0.000 description 5
- 239000002893 slag Substances 0.000 description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 3
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 235000003704 aspartic acid Nutrition 0.000 description 3
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000010835 comparative analysis Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000018417 cysteine Nutrition 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000013922 glutamic acid Nutrition 0.000 description 3
- 239000004220 glutamic acid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229930182817 methionine Natural products 0.000 description 3
- -1 mouthfeel Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 240000003133 Elaeis guineensis Species 0.000 description 2
- 235000001950 Elaeis guineensis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000004671 saturated fatty acids Chemical class 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- GJJVAFUKOBZPCB-UHFFFAOYSA-N 2-methyl-2-(4,8,12-trimethyltrideca-3,7,11-trienyl)-3,4-dihydrochromen-6-ol Chemical compound OC1=CC=C2OC(CCC=C(C)CCC=C(C)CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 241000718131 Cercopithecus kandti Species 0.000 description 1
- 241001269238 Data Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009863 impact test Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000013597 soy food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020255 yak milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The present invention belongs to the field of food processing and relates to puffed food, particularly to a sandwich puffed crisp rice roll and a preparation method thereof. The purpose of the present invention is to provide a sandwich puffed crisp rice roll prepared by adopting soybeans as the main raw material, reasonably compounding calcium carbonate and wheat bran, ingeniously utilizing palm oil, and ultra-finely processing the core raw materials. According to the present invention, the sandwich puffed crisp rice roll with an original flavor is prepared from the following raw materials, by weight, a blank body, which is prepared by blending the following powder with water: soybeans, rice, corn grit, wheat bran, white granulated sugar, calcium carbonate and salt; and a stuffing material, which is prepared by blending the following powder with palm oil: soybean, white granulated sugar and milk powder. With the present invention, the sandwich puffed crisp rice roll has characteristics of a full shape, an appropriate sugariness, a coordination prominent flavor, an appropriate crisp degree, a delicate taste of residues, a soybean aroma and a reasonable nutrition match, and provides a new choice for the public.
Description
Technical field
The invention belongs to food processing field, relate to dilated food, be specially a kind of sandwich expanded rice cracker volume and preparation method thereof.
Background technology
Sandwich expanded rice cracker coil food product refers to that expanded idiosome mainly take rice, corn as primary raw material is through screw machine expanded molding, and sandwich fillings be take grease and is fed into the tissue looseness of idiosome or crisp food as main body.
Because the production equipment of expanded rice cracker coil food product belongs to modular system mutually, formula changes little, so the industry development of expanded rice cracker coil food product is very fast, the product that the rice of take is especially main expanded raw material has occupied such market more than 90%, simultaneously owing to noting the requirement of core technique and later stage storage stability, mainly with grease (soya-bean oil, butter or butter goods), it is primary raw material, add the modes such as essence and make sandwich local flavor rice cracker volume, it is higher fatty acid, Hi CHO low-protein and the few dilated food of natural component.These are all the low price product essential problems that causes dilated food " nutrition is unbalanced ", " junk food ", and the sound development of this type products has been formed to harmful effect, are not suitable with the consumption concept that society is pursued nutrition, health.
Soy meal, be soybean through dehydration with pulverize and the food made, due to heating with pulverize and can improve fragrance, also can improve digestibility, so soy meal is the raw-food material that nutritive value is very high.
Palm oil, palm oil is to squeeze out in the palm fibre fruit (Elaeis Guineensis) from oil palm tree, mainly contain palmitic acid (C16) and two kinds of prevailing aliphatic acid of oleic acid (C18), palmitic degree of saturation is about 50%, do not contain cholesterol, it is the solid-state vegetable oil of rare normal temperature, although contain saturated fatty acid, but find that through expert's experimental demonstration edible palm oil not only can not increase the cholesterol in serum, there is on the contrary the trend that reduces cholesterol, reason is that a large amount of datas show, different saturated fatty acids is different on the impact of blood fat, in palm oil, be rich in neutral fat acid, the material content in palm oil very little (1%) that impels cholesterol to improve, the natural vitamin e being rich in palm oil and tocotrienol (600-1000mg/kg), carotenoid (500-700mg/kg) and linoleic acid (10%) are very useful to the health of human body.Some researchers once studied respectively for different ethnic group (Europe, America, Asia), and result shows that palm oil is a kind of edible vegetable oil that meets health needs completely.
From nutritive value, in soybean, protein content, up to 40%, is good protein, contains the necessary amino acid of human body, and wherein the content of lysine is higher than cereal, be in the middle of plant food the most rationally, close to needed by human body ratio.In addition, contain isoflavones in soy meal, isoflavones is phytoestrogen, and long-term eating can be prevented breast cancer, prostate cancer; Can prevention of osteoporosis; Can alleviate or avoid causing climacteric metancholia.In soybean, also contain soybean lecithin, soybean lecithin can be anti-ageing, brain tonic.
But in the application and development of expanded rice cracker volume product, because the relative cereal of content of starch, the potato class of soy meal are lower, protein content is higher, and also has grease, be unfavorable for the processing characteristics requirement of extrusion, add product after soy meal and there will be the adverse effects such as partially hard, the glutinous tooth of mouthfeel, the enough holes of knot of tissue be bigger than normal, it is very few that on market, mark adds the expanded rice cracker volume of bean powder, even if what used is also very little, propagandize attraction.But study discovery through the inventor, soy meal is carried out special refinement and adds wheat bran and calcium carbonate simultaneously, optimize the ratio between material moisture and material, solved the restricted problem with affecting Extruded Rice fruit product mouthfeel of soybean addition, and realized the possibility of the high addition of the natural material object of fillings, by science pretreatment palm oil state and soy meal science compatibility, after wet type fine, not only guaranteed the patency of note core, also having solved after note core core material flows and exosmoses, idiosome absorbs core material and loses the unsettled problem of quality in crunchy sensation and storage, expanded rice cracker has been accomplished to mouthfeel promotes and be rich in the auxotype food of protein and dietary fiber, taken the lead in reaching at home and allowed mark (to meet the specification requirement in GB28050-2011 food security national standard prepackaged food nutritional labeling general rule regulation, could mark) nutrition of " being rich in protein and dietary fiber " claims and " maintains human normal growth, grow and normal physiological function " the expanded rice cracker food claimed of function, change the qualitative characteristics of sandwich expanded rice cracker volume junk food, really become the leisure food of nutrition.
The present inventor wants to provide on this basis a kind of expanded rice cracker coil food product, for edible.
Summary of the invention
Technical problem solved by the invention is to provide a kind ofly take soybean as primary raw material, calcium carbonate, wheat bran rational proportion, the sandwich expanded rice cracker volume that palm oil ingenious use and ultra fine core material prepare.
The sandwich expanded rice cracker volume of the present invention, i.e. original flavor mouthfeel, comprises the raw material of following weight proportioning:
Idiosome: powder comprises 1～20 portion of soybean, 5～50 portions of rice, 1～20 portion of hominy grits, 1～10 part of wheat bran, 1～20 portion of white granulated sugar, 0.1～1 part of calcium carbonate, 0.1～1 portion of edible salt, is in harmonious proportion with 0.1～5 part of water.
Fillings: powder comprises 5～50 portions of soybean, 5～50 portions of white granulated sugars, 1～20 part of milk powder; With 5～50 parts of palm oils, be in harmonious proportion.
Further, sandwich expanded rice cracker volume raw material is preferred:
Idiosome: powder comprises 5～15 portions of soybean, 15～40 portions of rice, 5～15 portions of hominy grits, 3～8 parts of wheat bran, 3～15 portions of white granulated sugars, 0.3～0.8 part of calcium carbonate, 0.3～0.7 portion of edible salt; With 0.5～3 part of water, be in harmonious proportion.
Fillings: powder comprises 15～40 portions of soybean, 15～40 portions of white granulated sugars, 5～15 parts of milk powder; With 15～40 parts of palm oils, be in harmonious proportion.
Preferably, sandwich expanded rice cracker volume raw material is most preferably:
Idiosome: powder comprises 6 portions of soybean, 28 portions of rice, 10 portions of hominy grits, 5 parts of wheat bran, 5 portions of white granulated sugars, 0.4 part of calcium carbonate, 0.5 portion of edible salt; With 2 parts of water, be in harmonious proportion.
Fillings: powder comprises 28 portions of soybean, 20 portions of white granulated sugars, 8 parts of milk powder; With 28 parts of palm oils, be in harmonious proportion.
Further, the fillings of described sandwich expanded rice cracker volume also comprises at least one in soybean lecithin, Tea Polyphenols on original flavor basis; Its weight proportion is: 0.1～1 part of soybean lecithin, 0.01～0.1 part of Tea Polyphenols.
Further preferred weight proportioning is 0.3～0.8 part of soybean lecithin, 0.02～0.08 part of Tea Polyphenols.
Most preferably weight proportion is: 0.5 part of soybean lecithin, 0.04 part of Tea Polyphenols.
When sandwich expanded rice cracker volume is chocolate flavoured sandwich expanded rice cracker volume, on original flavor basis, idiosome also comprises cocoa power, and fillings also comprises at least one in cocoa power, flavoring essence: its weight proportion is:
Idiosome: 0.5～5 part of cocoa power; Fillings: 1～10 part of cocoa power, 0.05～0.5 part of flavoring essence.
Further preferred weight proportioning is: idiosome: 0.1～3 part of cocoa power; Fillings: 3～8 parts of cocoa powers, 0.1～0.3 part of flavoring essence.
Most preferably weight proportion is: idiosome: 2 parts of cocoa powers; Fillings: 4 parts of cocoa powers, 0.2 part of flavoring essence.
Concrete, described flavoring essence is at least one in milk-taste essence, chocolate flavoured essence, vanilla flavored essence.
When sandwich expanded rice cracker volume is the sandwich expanded rice cracker volume of peanut filbert taste, on original flavor basis, fillings also comprises peanut butter, fibert sauce, flavoring essence; Its weight proportion is: 1～20 part of peanut butter, 0.1～1 part, fibert sauce, 0.05～0.5 part of flavoring essence.
Further preferred weight proportioning is: 5～15 parts of peanut butter, 0.3～08 part, fibert sauce, 0.1～0.3 part of flavoring essence.
Most preferably weight proportion is: 8 parts of peanut butter, 0.5 part, fibert sauce, 0.2 part of flavoring essence.
Concrete, described flavoring essence is at least one in milk-taste essence, peanut taste essence, fibert taste essence.
The present invention also provides the preparation method of sandwich expanded rice cracker volume, and the sandwich expanded rice cracker volume raw material proportioning of original flavor is as follows:
Idiosome: powder comprises 1～20 portion of soybean, 5～50 portions of rice, 1～20 portion of hominy grits, 1～10 part of wheat bran, 1～20 portion of white granulated sugar, 0.1～1 part of calcium carbonate, 0.1～1 portion of edible salt; With 0.1～5 part of water, be in harmonious proportion;
Fillings: powder comprises 5～50 portions of soybean, 5～50 portions of white granulated sugars, 1～20 part of milk powder; With 5～50 parts of palm oils, be in harmonious proportion;
Preparation method comprises the steps:
A, pretreatment of raw material: rice, hominy grits, wheat bran, white granulated sugar are ground into powder, and making its granularity is 840 μ m≤D90≤150 μ m; Soy meal is broken into powder, and making its granularity is 11 μ m≤D90≤74 μ m.
Wherein, D90 refers to corresponding particle diameter when the cumulative particle sizes distribution number of a sample reaches 90%, and its physical significance is that the particle that particle diameter is less than it accounts for 90%.
B, mixing: water mediation idiosome powder, stirs and makes idiosome material; By the palm oil thawing that heats up in advance, mix with fillings powder, carry out fine and grind and make fillings;
C, moulding: by the extruding of idiosome material and fillings, expanded, moulding;
D, oven dry: product after drying forming, drying condition is: 70～90 ℃ of temperature, time 12～30min;
E, cooling: oven dry product is cooled to room temperature, gets product.
Further, fillings also comprises at least one in soybean lecithin, Tea Polyphenols, also adds 0.1～1 part of soybean lecithin, 0.01～0.1 part of Tea Polyphenols when palm oil mixes with fillings powder in step b.Its weight proportion is preferred: 0.3～0.8 part of soybean lecithin, 0.02～0.08 part of Tea Polyphenols.Its weight proportion is most preferably: 0.5 part of soybean lecithin, 0.04 part of Tea Polyphenols.
Further, can adopt twin-screw extruder to realize the object of extruding, expanded, moulding in step c, device parameter is as follows: screw speed 14～25Hz, rate of feeding 14～25Hz, stuffing filling machine note filling speed 8～17Hz, cutting knife speed 15～25Hz; Moulding specification is 73～77mm * 22～25mm * 7～10mm.
If prepare chocolate flavoured sandwich expanded rice cracker volume, in step a, idiosome powder also comprises 0.5～5 portion of cocoa power; While mixing palm oil and fillings powder in step b, also add 1～20 portion of cocoa power.When preferably, the fillings in step b is mixed palm oil and fillings powder in making, also add 0.05～0.5 part of flavoring essence.Be that idiosome powder comprises 0.5～5 weight portion cocoa power; Fillings comprises 1～10 weight portion cocoa power, flavoring essence 0.05～0.5 weight portion; Preferably idiosome comprises cocoa power 0.1～3 weight portion, and fillings comprises cocoa power 3～8 weight portions, flavoring essence 0.1～0.3 weight portion; Most preferably idiosome comprises cocoa power 2 weight portions, and fillings comprises cocoa power 4 weight portions, flavoring essence 0.2 weight portion.
If prepare the sandwich expanded rice cracker volume of peanut filbert taste, also add 1～20 portion of peanut butter, 0.1～1 part of fibert sauce while mixing palm oil and fillings powder in step b.When preferably, the fillings in step b is mixed palm oil and fillings powder in making, also add 0.05～0.5 part of flavoring essence.Be that fillings comprises 1～20 weight portion peanut butter, 0.1～1 weight portion fibert sauce, 0.05～0.5 part of flavoring essence.Preferably fillings comprises: peanut butter 5～15 weight portions, fibert sauce 0.3～08 weight portion, flavoring essence 0.1～0.3 weight portion; Most preferably fillings comprises: peanut butter 8 weight portions, fibert sauce 0.5 weight portion, flavoring essence 0.2 weight portion.
In the present invention, to take soybean, rice, palm oil, hominy grits be that primary raw material is used to sandwich expanded rice cracker volume, wherein, soybean of the present invention both can have been got raw soybeans through dehydration and had been ground into the powder of regulation particle size range, also can purchase the commercially available powder that has been crushed to regulation particle size range; Palm oil is in order to be in harmonious proportion fillings state, thus solved after note core core material flow exosmose, idiosome absorbs core material and loses crunchy sensation and cause the unsettled problem of quality in storage; Hominy grits is to take corn as raw material, through dehydration, removal of impurities, mould adobe blocks, grind and granule state food that the serial operation such as screening processes; White granulated sugar is used as sweetener; Cocoa power is in order to give product particular flavor and color and luster; Calcium carbonate, as leavening agent, in order to improve the crisp degree of embryo's mouthfeel, regulates structural state; Edible salt is in order to improve idiosome structural state; Wheat bran, in order to improve idiosome structural state, regulates the crisp degree of mouthfeel; Water is as processing aid; Milk powder is given product particular flavor, be raw ox, sheep breast be raw material, the powder product through being processed into, conventional have milk powder, goat milk powder, a yak milk powder etc.
Further, soybean lecithin is as emulsifying agent, in order to regulate fillings state; Tea Polyphenols is as antioxidant.
In the raw material of chocolate flavoured expanded rice cracker volume, cocoa power is in order to give product particular flavor and color and luster; Flavoring essence gives product specific fragrance, and conventional have milk-taste essence, chocolate flavoured essence, a vanilla flavored essence etc.
In the raw material of the expanded rice cracker volume of peanut filbert taste, peanut butter, as filler, is given product particular flavor; Fibert sauce, as filler, is given product particular flavor; Flavoring essence gives product specific fragrance, and conventional have milk-taste essence, peanut taste essence, a fibert taste essence etc.
In the preparation process of sandwich expanded rice cracker volume, step a is the differentiation pretreatment to the supplementary material of different conditions, and first premix is the technological operation for ease of follow-up stirring; Step b is for stirring and evenly mixing technique, for follow-up extrusion modling is prepared.
Screw speed 14～25Hz, the rate of feeding 14～25Hz, stuffing filling machine note filling speed 8～17Hz, the cutting knife speed 15～25Hz that control twin-screw extruder, obtain the product that moulding specification is 73～77mm * 22～25mm * 7～10mm.Bake out temperature, time are to select according to the state of shaped article, the too high or overlong time of stoving temperature can cause product color partially black dull, produce that to be charred smell, mouthfeel too clear-cut; If drying time is too short or temperature is too low, the crisp degree of product is not enough, affects taste flavor, can not reach expection requirement.
Supplementary material of the present invention is food stage, and in following embodiment, supplementary material used source is as follows:
Raw soybeans adopts the soy meal (30 μ m≤D90≤54 μ m) purchased from Xinlong Asia (Longkou) soy food product Co., Ltd; Rice is purchased from Heng Xing industry and trade Co., Ltd; Hominy grits is purchased from Xi'an Segotep corn product Co., Ltd; Wheat bran is purchased from Shaanxi Shan Fumian industry Co., Ltd; White granulated sugar is purchased from Yongde Sugar Industry Group Co., Ltd., Yunnan; Calcium carbonate is purchased from Zhengzhou Rui Pusheng Engineering Co., Ltd; Palm oil is purchased from Chengdu mountain and sea grease Co., Ltd; Milk powder is purchased from Yunnan Eurasian dairy industry Co., Ltd; Cocoa power is purchased from Wuxi cocoa products Co., Ltd of Shanghai golden monkey group; Peanut butter is purchased from North, Beijing Deco skill Development Co., Ltd still; Fibert sauce is purchased from Shenzhen Stock Exchange city high tasteable Co., Ltd; Lecithin is purchased from Guangzhou Hisoya Biological Science & Technology Co., Ltd.; Flavoring essence is purchased from Firmenich Aromatics (China) Co., Ltd.; Tea Polyphenols is purchased from general beautiful bio tech ltd beauteously, Hangzhou.
Other raw materials that use in the following example of the present invention are the delicatessen food level raw material that field of food is conventional.
The equipment using in following embodiment is as follows:
Pulverizer: Xuzhou City Kai Xuanqi Food Machinery Co., Ltd., model 9F30-16;
Mixer: Changzhou San Jing drying equipment Co., Ltd, model C H-100;
Non-water super grinder: Bangbangwa Industry Co., Ltd., Chengdu, model BBW-20;
Twin-screw extruder: Shandong Saixin Inflating Machinery Co., Ltd., model SD56-III;
Dryer: Sichuan great Qian Machinery Manufacturing Co., Ltd., model HKJ-II;
Continous way pillow chartered plane: Foshan City Ao Suo package packing machine Co., Ltd, model ASZB-250D.
The Optimum Experiment of test example 1 wheat bran, calcium carbonate
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Same recipe is prepared 7 groups, adds respectively wheat bran, the calcium carbonate of different proportion in idiosome
1 group: wheat bran 500g, calcium carbonate 20g;
2 groups: wheat bran 500g, calcium carbonate 30g;
3 groups: wheat bran 500g, calcium carbonate 40g;
4 groups: wheat bran 500g, calcium carbonate 50g;
5 groups: wheat bran 500g, calcium carbonate 60g;
6 groups: wheat bran 500g, calcium carbonate 0g;
7 groups: wheat bran 0g, calcium carbonate 40g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
Concrete evaluation is carried out in the aspects such as the products taste preparing, institutional framework, the results are shown in Table 1.
Table 1 Analyses Methods for Sensory Evaluation Results
From upper table result, under main body formula same case, the 4th group, the 5th group effect is optimum; Wheat bran, calcium carbonate addition difference, products taste, institutional framework are affected comparatively different, wheat bran is mainly larger on the crisp degree of the mouthfeel of product and the impact of change slag, calcium carbonate has impact to the hole institutional framework of product, the crisp rugosity of mouthfeel, and interpolation all can not reach mouthfeel and the institutional framework requirement of product demand separately; But after optimizing the eurythmy of two kinds of materials and adding, the crisp degree of mouthfeel of product, change slag and institutional framework has all obtained good improvement, solved soy meal and added the fashionable harmful effect to processing characteristics.
Test example 2 wheat bran, calcium carbonate add the impact test on rice class dilated food
Formula:
Idiosome: rice 3400g, hominy grits 1000g, white granulated sugar 500g, edible salt 50g, water 200g.
Fillings: white granulated sugar 3800g, milk powder 1800g, palm oil 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Same recipe is prepared 3 groups, adds respectively wheat bran, the calcium carbonate of different proportion in idiosome
1 group: wheat bran 500g, calcium carbonate 0g;
2 groups: wheat bran 0g, calcium carbonate 40g;
3 groups: wheat bran 0g, calcium carbonate 0g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process;
Powder is mixed; Wherein idiosome powder comprises rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
Concrete evaluation is carried out in the aspects such as the products taste preparing, institutional framework, the results are shown in Table 2.
Table 2 Analyses Methods for Sensory Evaluation Results
From upper table result, take rice as main dilated food, under main body formula same case, adding of wheat bran, calcium carbonate, dilated food products taste, the institutional framework that is master on rice affects less, not can significantly improve not enough, the glutinous tooth of the crisp degree of products taste and the inhomogeneous problem of institutional framework.
The screening test of test example 3 soy meal particle size ranges
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, wheat bran 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Same recipe is prepared 5 groups, and soy meal adopts the product of different grain size scope separately
1 group: soy meal granularity is 74 μ m≤D90≤124 μ m;
2 groups: soy meal granularity is 54 μ m≤D90≤74 μ m;
3 groups: soy meal granularity is 30 μ m≤D90≤54 μ m;
4 groups: soy meal granularity is 11 μ m≤D90≤30m;
5 groups: soy meal granularity is 6.5 μ m≤D90≤11 μ m.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
Concrete evaluation is carried out in the aspects such as the products taste preparing, institutional framework, the results are shown in Table 3.
Table 3 Analyses Methods for Sensory Evaluation Results
From upper table result, soy meal granularity is larger on the mouthfeel impact of product, and soy meal granularity is excessive, and fillings still has harsh feeling after grinding, refinement, can affect the whole mouthfeel of product; Soy meal granularity is meticulous, and fillings easily flows and exosmoses, and by idiosome, is absorbed, and makes product integral body lose crunchy sensation; But after soy meal is processed preferably, it is guaranteed within the scope of certain particle size, can make the crisp degree of mouthfeel of expanded rice cracker volume improve, entrance is fine and smooth.
Through above-mentioned soybean granularity, investigate the definite preferable range of test, it is the soy meal of 30 μ m≤D90≤54 μ m that following examples 1～9, comparative example 1～6 all adopt particle size range.
Test example 4 fillings grease Optimum Experiments
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, wheat bran 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, edible oil and fat 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Same recipe is prepared 3 groups, adopts Various Edible fat
1 group: soya-bean oil;
2 groups: butter;
3 groups: palm oil.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After edible oil and fat, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
Concrete evaluation is carried out in the aspects such as the products taste preparing, institutional framework, the results are shown in Table 4.
Table 4 Analyses Methods for Sensory Evaluation Results
From upper table result, the conventional greases such as soya-bean oil, butter, in dilated food production process, processing characteristics is not ideal enough, note easily occur during core fillings flow exosmose, problem that part core material is absorbed by idiosome, make product lose crunchy sensation; And by science pretreatment palm oil state and Soybean Science compatibility, after wet type fine, not only guaranteed the patency of note core, also solved after note core core material flow exosmose, idiosome absorption core material loses the unsettled problem of quality in crunchy sensation and storage; From nutritive value palm oil, it is the solid-state vegetable oil of rare normal temperature, be rich in various to human body beneficiating ingredient, do not contain cholesterol, be a kind of edible vegetable oil that meets health needs completely, adapted to society and pursued nutrition, healthy consumption concept.
Embodiment 1 adopts the inventive method to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 7.
Embodiment 2 adopts the inventive method to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: 550g soy meal, 2500g rice, 700g hominy grits, 400g wheat bran, 400g white granulated sugar, 32g calcium carbonate, 38g edible salt, 160g water.
Fillings: 2600g soy meal, 1800g white granulated sugar, 700g milk powder, 2500g palm oil, soybean lecithin 45g, Tea Polyphenols 3g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder;
Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, white granulated sugar, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 7.
Embodiment 3 adopts the inventive method to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: soy meal 700g, rice 3000g, hominy grits 1200g, wheat bran 550g, white granulated sugar 600g, calcium carbonate 44g, edible salt 56g, water 270g.
Fillings: soy meal 3000g, white granulated sugar 2100g, milk powder 870g, palm oil 3000g, soybean lecithin 60g, Tea Polyphenols 5g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder;
Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 7.
The full rice of comparative example 1 replaces soy meal to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: rice 3400g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: white granulated sugar 3800g, milk powder 1800g, palm oil 1500g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 7.
Comparative example 2 does not add calcium carbonate and wheat bran is prepared sandwich expanded rice cracker volume
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 7.
The sandwich expanded rice cracker volume of test example 5 embodiment 1～3 and the comparative experiments of existing similar products
Expanded rice cracker is rolled up abundant species in the market, but take beans as primary raw material product less, therefore select comparative example 1 that the sandwich expanded rice cracker volume of embodiment 1～3 preparation, the rice of take are primary raw material, take whole soybean powder as primary raw material but the comparative example 2 of not adding calcium carbonate, wheat bran, similar expanded rice cracker volume product is chosen the fine wheat rice cracker volumes of many tastes (milk taste) of meter old man company, the FuWa brown rice volume (milk taste) of FuWa company is made ratio, tastes experiment.Test is divided into three parts:
(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 5.
Marking standard:
Taste: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Mouthfeel: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Fragrance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Outward appearance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); The overall evaluation: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes).
Number: 200 people, wherein 30% children (7～12 years old); 30% teenager (12～18 years old); 40% young woman (20～35 years old).Trial test amount is everyone 20g.Trial test mode is: in a home from home, each test and appraisal personnel are without independently tasting in interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Testing time: in January, 2013.
Table 5 scoring test overall result
As can be seen from the above table, the integrate score of the sandwich expanded rice cracker of embodiment 1～3 volume is higher than existing product on the market, and each Example formulations product effect is close.Taste, mouthfeel, the fragrance of the sandwich expanded rice cracker volume of embodiment 1～3 are the best, be secondly that the expanded rice cracker of rice class is rolled up, the sandwich expanded rice cracker that does not add calcium carbonate, wheat bran twist in taste and mouthfeel, be the poorest.
(2) suit one's taste, the aspect such as mouthfeel, fragrance, outward appearance, form carries out concrete evaluation, the results are shown in Table 6.
Table 6 Analyses Methods for Sensory Evaluation Results
Note: the Analyses Methods for Sensory Evaluation Results that twists in taste, mouthfeel, fragrance, outward appearance, form aspect due to the sandwich expanded rice cracker of embodiment 1～3 is more consistent, therefore unified providing in table 6.
From upper table result, the fine wheat of many tastes and FuWa brown rice wiredrawn edge taste are partially sweet greasy, the expanded rice cracker volume of rice class flour taste is heavier, affect appetite, and twisting on taste all properly with reference to the fill a prescription sandwich expanded rice cracker of preparation of the present invention, this formula that rice cracker of the present invention volume is just described is more superior aspect taste (the beans taste being particularly added into).The inclined to one side fragility of mouthfeel of growing fine wheat more, loose degree is not enough, the slightly glutinous tooth of FuWa brown rice wiredrawn edge sense, do not add the sandwich expanded rice cracker of calcium carbonate, wheat bran and roll up inclined to one side fragility, and slightly glutinous tooth, and the sandwich expanded rice cracker volume of embodiment 1～3 not only crisp degree is suitable, and change slag, entrance is finer and smoother, and this is to comprise that the expanded rice cracker of full rice other several prods in twisting in is not available.This just shows the primary raw material soy meal that the present invention introduces, owing to adjusting the usage ratio of improving wheat bran and calcium carbonate, solved soy meal and added the fashionable harmful effect to processing characteristics, made it to take than tradition the sense of rice cracker wiredrawn edge and local flavor that rice is main making even better; From fragrance aspect, the sandwich expanded rice cracker volume beans of embodiment 1～3 are fragrant, rice smell coordination is tempting, fuller, and the expanded rice cracker volume of full rice fragrance is partially light, and attraction is not.Aspect outward appearance, the sandwich expanded rice cracker volume of embodiment 1～3 is rectangle strip product, and analogous shape is less, relatively has new meaning.
(3) product nutrient reference value index is carried out to comparative evaluation, the results are shown in Table 7.
Table 7 nutrient measurement result
Note: in upper table, nutrient reference value % refers to that gross energy, protein, fat, the carbohydrate of every 100g product account for the ratio of one day nutrition intake of human body of Chinese Soclety of Nutrition's recommendation.
From upper table result, it is more approaching that gross energy, carbohydrate, the fat that above-mentioned each product of every 100g provides accounts for the ratio of one day intake of human body.Yet from protein content, embodiment 1～3 is apparently higher than other products, and in this test example, adopt and add soy meal, in soybean, contain many nutriments, the functional component of prevention and cure of cardiovascular diseases such as soybean protein, dietary fiber, compound sugar, saponin and isoflavones.In soy proteinaceous amino acid composition, mainly take glutamic acid and aspartic acid as main, except methionine and cysteine content less, all the other essential amino acids content have have all met or exceeded human amino acid's requirement level of world health organisation recommendations, especially higher with lysine content.Therefore the present invention adding soy meal, make product nutrition added valve take rice as main expanded series products than existing apparently higher than market, having met the needed food of Modern human populations should be to cause appetite, again without adverse side effect, and the requirement that contains abundant nutrition.
The chocolate flavoured sandwich expanded rice cracker volume of embodiment 4
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, cocoa power 200g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, cocoa power 400g, soybean lecithin 50g, Tea Polyphenols 4g, chocolate essence 15g, vanilla 7g, milk-taste essence 5g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, cocoa power, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder, cocoa power.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, chocolate essence, vanilla, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 10.
The chocolate flavoured sandwich expanded rice cracker volume of embodiment 5
Formula:
Idiosome: soy meal 550g, rice 2500g, hominy grits 700g, wheat bran 400g, white granulated sugar 400g, calcium carbonate 32g, cocoa power 180g, edible salt 38g, water 160g.
Fillings: soy meal 2600g, white granulated sugar 1800g, milk powder 700g, palm oil 2500g, cocoa power 380g, soybean lecithin 45g, Tea Polyphenols 3g, chocolate essence 13g, vanilla 5g, milk-taste essence 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, cocoa power, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder, cocoa power.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, chocolate essence, vanilla, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 10.
The chocolate flavoured sandwich expanded rice cracker volume of embodiment 6
Formula:
Idiosome: soy meal 700g, rice 3000g, hominy grits 1200g, wheat bran 550g, white granulated sugar 600g, calcium carbonate 44g, cocoa power 220g, edible salt 56g, water 270g.
Fillings: soy meal 3000g, white granulated sugar 2100g, milk powder 870g, palm oil 3000g, cocoa power 440g, soybean lecithin 60g, Tea Polyphenols 5g, chocolate essence 17g, vanilla 9g, milk-taste essence 7g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, cocoa power, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder, cocoa power.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, chocolate essence, vanilla, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 10.
The full rice of comparative example 3 replaces soy meal to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: rice 3400g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, cocoa power 200g, edible salt 50g, water 200g.
Fillings: white granulated sugar 3800g, milk powder 1800g, palm oil 2800g, cocoa power 400g, soybean lecithin 50g, Tea Polyphenols 4g, chocolate essence 15g, vanilla 7g, milk-taste essence 5g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises rice, hominy grits, wheat bran, cocoa power, edible salt, calcium carbonate; Fillings powder comprise white granulated sugar, milk powder, cocoa power,
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, chocolate essence, vanilla, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 10.
Comparative example 4 does not add calcium carbonate and wheat bran is prepared sandwich expanded rice cracker volume
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, cocoa power 200g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, cocoa power 400g, soybean lecithin 50g, Tea Polyphenols 4g, chocolate essence 15g, vanilla 7g, milk-taste essence 5g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, cocoa power, edible salt; Fillings powder comprises soy meal, white granulated sugar, milk powder, cocoa power.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, chocolate essence, vanilla, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 10.
The chocolate flavoured sandwich expanded rice cracker volume of test example 6 embodiment 4～6 and the comparative experiments of existing similar products
Expanded rice cracker is rolled up abundant species in the market, but take beans as primary raw material product less, therefore select comparative example 3 that the chocolate flavoured sandwich expanded rice cracker volume of embodiment 4～6 preparations, the rice of take are primary raw material, take whole soybean powder as primary raw material but the comparative example 4 of not adding calcium carbonate, wheat bran, similar expanded rice cracker volume product is chosen the fine wheat rice cracker volumes of many tastes (chocolate flavoured) of meter old man company, the FuWa brown rice volume (milk taste) of FuWa company is made ratio, tastes experiment.Test is divided into three parts:
(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 8.
Marking standard:
Taste: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Mouthfeel: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Fragrance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Outward appearance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); The overall evaluation: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes).
Number: 200 people, wherein 30% children (7～12 years old); 30% teenager (12～18 years old); 40% young woman (20～35 years old).Trial test amount is everyone 20g.Trial test mode is: in a home from home, each test and appraisal personnel are without independently tasting in interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Testing time: in January, 2013.
Table 8 scoring test overall result
As can be seen from the above table, the integrate score of the chocolate flavoured sandwich expanded rice cracker of embodiment 4～6 volume is higher than existing product on the market, and each Example formulations product effect is close.Taste, mouthfeel, the fragrance of the chocolate flavoured sandwich expanded rice cracker volume of embodiment 4～6 are the best, be secondly that the expanded rice cracker of rice class is rolled up, the sandwich expanded rice cracker that does not add calcium carbonate, wheat bran twist in taste and mouthfeel, be the poorest.
(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 9.
Table 9 Analyses Methods for Sensory Evaluation Results
Note: the Analyses Methods for Sensory Evaluation Results that twists in taste, mouthfeel, fragrance, outward appearance, form aspect due to the chocolate flavoured sandwich expanded rice cracker of embodiment 4～6 is more consistent, therefore unified providing in table 9.
From upper table result, the fine wheat of many tastes and FuWa brown rice wiredrawn edge taste are partially sweet greasy, the expanded rice cracker volume of rice class flour taste is heavier, affect appetite, and twisting on taste all properly with reference to the fill a prescription chocolate flavoured sandwich expanded rice cracker of preparation of the present invention, this formula that rice cracker of the present invention volume is just described is more superior aspect taste (bean powder being particularly added into).The inclined to one side fragility of mouthfeel of growing fine wheat more, loose degree is not enough, the slightly glutinous tooth of FuWa brown rice wiredrawn edge sense, do not add the chocolate flavoured sandwich expanded rice cracker of calcium carbonate, wheat bran and roll up inclined to one side fragility, and slightly glutinous tooth, and the chocolate flavoured sandwich expanded rice cracker volume of embodiment 4～6 not only crisp degree is suitable, and change slag, entrance is finer and smoother, and this is to comprise that the expanded rice cracker of full rice other several prods in twisting in is not available.This just shows the primary raw material soy meal that the present invention introduces, owing to adjusting the usage ratio of improving wheat bran and calcium carbonate, solved soy meal and added the fashionable harmful effect to processing characteristics, made it to take than tradition the sense of rice cracker wiredrawn edge and local flavor that rice is main making even better; From fragrance aspect, the chocolate flavoured sandwich expanded rice cracker volume beans of embodiment 4～6 are fragrant, chocolate flavor coordination is tempting, fuller, and the expanded rice cracker volume of full rice fragrance is partially light, and attraction is not.Aspect outward appearance, the chocolate flavoured sandwich expanded rice cracker volume of embodiment 4～6 is rectangle strip product, and analogous shape is less, relatively has new meaning.
(3) product nutrient reference value index is carried out to comparative evaluation, the results are shown in Table 10.
Table 10 nutrient measurement result
Note: in upper table, nutrient reference value % refers to that gross energy, protein, fat, the carbohydrate of every 100g product account for the ratio of one day nutrition intake of human body of Chinese Soclety of Nutrition's recommendation.
From upper table result, it is more approaching that gross energy, carbohydrate, the fat that above-mentioned each product of every 100g provides accounts for the ratio of one day intake of human body.Yet from protein content, embodiment 4～6 is apparently higher than other products, and in this test example, adopt and add soy meal, in soybean, contain many nutriments, the functional component of prevention and cure of cardiovascular diseases such as soybean protein, dietary fiber, compound sugar, saponin and isoflavones.In soy proteinaceous amino acid composition, mainly take glutamic acid and aspartic acid as main, except methionine and cysteine content less, all the other essential amino acids content have have all met or exceeded human amino acid's requirement level of world health organisation recommendations, especially higher with lysine content.Therefore the present invention adding soy meal, make product nutrition added valve take rice as main expanded series products than existing apparently higher than market, having met the needed food of Modern human populations should be to cause appetite, again without adverse side effect, and the requirement that contains abundant nutrition.
The sandwich expanded rice cracker volume of embodiment 7 peanut filbert taste
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, peanut butter 800g, fibert sauce 50g, fibert essence 15g, peanut essence 9g, milk-taste essence 5g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, peanut butter, fibert sauce, fibert essence, peanut essence, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 13.
The sandwich expanded rice cracker volume of embodiment 8 peanut filbert taste
Formula:
Idiosome: soy meal 550g, rice 2500g, hominy grits 700g, wheat bran 400g, white granulated sugar 400g, calcium carbonate 32g, edible salt 38g, water 160g.
Fillings: soy meal 2600g, white granulated sugar 1800g, milk powder 700g, palm oil 2500g, peanut butter 700g, fibert sauce 40g, fibert essence 13g, peanut essence 7g, milk-taste essence 4g, soybean lecithin 45g, Tea Polyphenols 3g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, peanut butter, fibert sauce, fibert essence, peanut essence, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 13.
The sandwich expanded rice cracker volume of embodiment 9 peanut filbert taste
Formula:
Idiosome: soy meal 700g, rice 3000g, hominy grits 1200g, wheat bran 550g, white granulated sugar 600g, calcium carbonate 44g, edible salt 56g, water 270g.
Fillings: soy meal 3000g, white granulated sugar 2100g, milk powder 870g, palm oil 3000g, peanut butter 900g, fibert sauce 60g, fibert essence 18g, peanut essence 11g, milk-taste essence 7g, soybean lecithin 60g, Tea Polyphenols 5g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, peanut butter, fibert sauce, fibert essence, peanut essence, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 13.
The full rice of comparative example 5 replaces soy meal to prepare sandwich expanded rice cracker volume
Formula:
Idiosome: rice 3400g, hominy grits 1000g, wheat bran 500g, white granulated sugar 500g, calcium carbonate 40g, edible salt 50g, water 200g.
Fillings: white granulated sugar 3800g, milk powder 1800g, palm oil 1500g, peanut butter 800g, fibert sauce 50g, fibert essence 15g, peanut essence 9g, milk-taste essence 5g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, wheat bran, white granulated sugar to enter pulverization process and make powder; Powder is mixed; Wherein idiosome powder comprises rice, hominy grits, wheat bran, edible salt, calcium carbonate; Fillings powder comprises white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, peanut butter, fibert sauce, fibert essence, peanut essence, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 13.
Comparative example 6 does not add calcium carbonate and wheat bran is prepared sandwich expanded rice cracker volume
Formula:
Idiosome: soy meal 600g, rice 2800g, hominy grits 1000g, white granulated sugar 500g, edible salt 50g, water 200g.
Fillings: soy meal 2800g, white granulated sugar 2000g, milk powder 800g, palm oil 2800g, peanut butter 800g, fibert sauce 50g, fibert essence 15g, peanut essence 9g, milk-taste essence 5g, soybean lecithin 50g, Tea Polyphenols 4g.
Testing equipment: pulverizer, mixer, non-water super grinder, twin-screw extruder, dryer, continous way pillow chartered plane.
Preparation:
1. pretreatment of raw material: use pulverizer rice, hominy grits, white granulated sugar to enter pulverization process; Powder is mixed and makes powder; Wherein idiosome powder comprises soy meal, rice, hominy grits, wheat bran, edible salt; Fillings powder comprises soy meal, white granulated sugar, milk powder.
2. mix: water and idiosome powder stirring is even, and mixing time 2min, becomes idiosome material; After palm oil, soybean lecithin, Tea Polyphenols, peanut butter, fibert sauce, fibert essence, peanut essence, milk-taste essence are mixed with fillings powder, use the refinement of non-water super grinder, become fillings.
3. moulding: idiosome material and fillings are dropped into extruding and discharging in twin-screw extruder; Twin-screw extruder parameter: screw speed 18Hz, rate of feeding 17Hz, stuffing filling machine note filling speed 11Hz, cutting knife speed 21Hz; Moulding specification: 75mm * 23mm * 10mm.
4. dry: product after moulding is sent in dryer and dried, 77 ℃ of temperature, time 20min.
5. cooling: the product of having dried to be placed on to chilling room, to be cooled to room temperature.
6. pack: make through the packaging bags with ultraviolet disinfection.
The product preparing is carried out to nutritional labeling detection, and the value of its nutrient component list is in Table 13.
The sandwich expanded rice cracker volume of test example 7 embodiment 7～9 and the comparative experiments of existing similar products
Expanded rice cracker is rolled up abundant species in the market, but take beans as primary raw material product less, therefore select comparative example 5 that the sandwich expanded rice cracker volume of peanut filbert taste of embodiment 7～9 preparations, the rice of take are primary raw material, take whole soybean powder as primary raw material but the comparative example 6 of not adding calcium carbonate, wheat bran, similar expanded rice cracker volume product is chosen the fine wheat rice cracker volumes of many tastes (milk taste) of meter old man company, the FuWa brown rice volume (milk taste) of FuWa company is made ratio, tastes experiment.Test is divided into three parts:
(1) experimenter gives a mark to aspects such as the taste of each given the test agent, mouthfeel, fragrance, outward appearance, form, the overall evaluations in the mode of marking, the results are shown in Table 11.
Marking standard:
Taste: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Mouthfeel: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Fragrance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); Outward appearance: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes); The overall evaluation: can not accept (1 minute), poor (2 minutes), common (3 minutes), like (4 minutes), like very much (5 minutes).
Number: 200 people, wherein 30% children (7～12 years old); 30% teenager (12～18 years old); 40% young woman (20～35 years old).Trial test amount is everyone 20g.Trial test mode is: in a home from home, each test and appraisal personnel are without independently tasting in interchange situation.Test mode is Blind Test, refers to that all the other tests are Blind Test except outward appearance.Testing time: in January, 2013.
Table 11 scoring test overall result
As can be seen from the above table, the integrate score of the sandwich expanded rice cracker of embodiment 7～9 volume is higher than existing product on the market, and each Example formulations product effect is close.Taste, mouthfeel, the fragrance of the sandwich expanded rice cracker volume of embodiment 7～9 are the best, be secondly that the expanded rice cracker of rice class is rolled up, the sandwich expanded rice cracker that does not add calcium carbonate, wheat bran twist in taste and mouthfeel, be the poorest.
(2) concrete evaluation is carried out in the aspect such as right, mouthfeel, fragrance, outward appearance, form, the results are shown in Table 12.
Table 12 Analyses Methods for Sensory Evaluation Results
Note: the Analyses Methods for Sensory Evaluation Results that twists in taste, mouthfeel, fragrance, outward appearance, form aspect due to the sandwich expanded rice cracker of peanut filbert taste of embodiment 7～9 is more consistent, therefore unified providing in table 12.
From upper table result, the fine wheat of many tastes and FuWa brown rice wiredrawn edge taste are partially sweet greasy, the expanded rice cracker volume of rice class flour taste is heavier, affect appetite, and twisting on taste all properly with reference to the fill a prescription sandwich expanded rice cracker of peanut filbert taste of preparation of the present invention, this formula that rice cracker of the present invention volume is just described is more superior aspect taste (bean powder being particularly added into).The inclined to one side fragility of mouthfeel of growing fine wheat more, loose degree is not enough, the slightly glutinous tooth of FuWa brown rice wiredrawn edge sense, do not add the sandwich expanded rice cracker of calcium carbonate, wheat bran and roll up inclined to one side fragility, and slightly glutinous tooth, and the sandwich expanded rice cracker volume of the peanut filbert taste of embodiment 7～9 not only crisp degree is suitable, and change slag, entrance is finer and smoother, and this is to comprise that the expanded rice cracker of full rice other several prods in twisting in is not available.This just shows the primary raw material soy meal that the present invention introduces, owing to adjusting the usage ratio of improving wheat bran and calcium carbonate, solved soy meal and added the fashionable harmful effect to processing characteristics, made it to take than tradition the sense of rice cracker wiredrawn edge and local flavor that rice is main making even better; From fragrance aspect, the sandwich expanded rice cracker volume beans of the peanut filbert taste of embodiment 7～9 are fragrant, peanut fibert smell coordination is tempting, fuller, and the expanded rice cracker volume of full rice fragrance is partially light, and attraction is not.Aspect outward appearance, the sandwich expanded rice cracker volume of the peanut filbert taste of embodiment 7～9 is rectangle strip product, and analogous shape is less, relatively has new meaning.
(3) product nutrient reference value index is carried out to comparative evaluation, the results are shown in Table 13.
Table 13 nutrient measurement result
Note: in upper table, nutrient reference value % refers to that gross energy, protein, fat, the carbohydrate of every 100g product account for the ratio of one day nutrition intake of human body of Chinese Soclety of Nutrition's recommendation.
From upper table result, it is more approaching that gross energy, carbohydrate, the fat that above-mentioned each product of every 100g provides accounts for the ratio of one day intake of human body.Yet the content from protein, embodiment 7～9 is apparently higher than other products, and in this test example, adopt and add soy meal, in soybean, contain many nutriments, the functional component of prevention and cure of cardiovascular diseases such as soybean protein, dietary fiber, compound sugar, saponin and isoflavones.In soy proteinaceous amino acid composition, mainly take glutamic acid and aspartic acid as main, except methionine and cysteine content less, all the other essential amino acids content have have all met or exceeded human amino acid's requirement level of world health organisation recommendations, especially higher with lysine content.Therefore the present invention adding soy meal, make product nutrition added valve take rice as main expanded series products than existing apparently higher than market, having met the needed food of Modern human populations should be to cause appetite, again without adverse side effect, and the requirement that contains abundant nutrition.
Claims (10)
1. sandwich expanded rice cracker is rolled up, and it is characterized in that: the raw material that comprises following weight proportioning:
Idiosome: powder comprises 1～20 portion of soybean, 5～50 portions of rice, 1～20 portion of hominy grits, 1～10 part of wheat bran, 1～20 portion of white granulated sugar, 0.1～1 part of calcium carbonate, 0.1～1 portion of edible salt; With 0.1～5 part of water, be in harmonious proportion;
Fillings: powder comprises 5～50 portions of soybean, 5～50 portions of white granulated sugars, 1～20 part of milk powder; With 5～50 parts of palm oils, be in harmonious proportion.
2. sandwich expanded rice cracker according to claim 1 is rolled up, and it is characterized in that: the raw material that comprises following weight proportioning:
Idiosome: powder comprises 5～15 portions of soybean, 15～40 portions of rice, 5～15 portions of hominy grits, 3～8 parts of wheat bran, 3～15 portions of white granulated sugars, 0.3～0.8 part of calcium carbonate, 0.3～0.7 portion of edible salt; With 0.5～3 part of water, be in harmonious proportion;
Fillings: powder comprises 15～40 portions of soybean, 15～40 portions of white granulated sugars, 5～15 parts of milk powder; With 15～40 parts of palm oils, be in harmonious proportion;
Further preferably: the raw material that comprises following weight proportioning:
Idiosome: powder comprises 6 portions of soybean, 28 portions of rice, 10 portions of hominy grits, 5 parts of wheat bran, 5 portions of white granulated sugars, 0.4 part of calcium carbonate, 0.5 portion of edible salt; With 2 parts of water, be in harmonious proportion;
Fillings: powder comprises 28 portions of soybean, 20 portions of white granulated sugars, 8 parts of milk powder; With 28 parts of palm oils, be in harmonious proportion.
3. sandwich expanded rice cracker volume according to claim 1 and 2, is characterized in that: fillings also comprises at least one in soybean lecithin, Tea Polyphenols;
Its weight proportion is: 0.1～1 part of soybean lecithin, 0.01～0.1 part of Tea Polyphenols;
Or its weight proportion is preferred: 0.3～0.8 part of soybean lecithin, 0.02～0.08 part of Tea Polyphenols;
Or, its weight proportion most preferably: 0.5 part of soybean lecithin, 0.04 part of Tea Polyphenols.
4. according to the sandwich expanded rice cracker volume described in claim 1-3 any one, it is characterized in that: when described sandwich expanded rice cracker volume is chocolate flavoured, idiosome also comprises cocoa power, and fillings also comprises at least one in cocoa power, flavoring essence;
Its weight proportion is: idiosome: 0.5～5 part of cocoa power, fillings: 1～10 part of cocoa power, 0.05～0.5 part of flavoring essence;
Or its weight proportion is preferred: idiosome: 0.1～3 part of cocoa power, fillings: 3～8 parts of cocoa powers, 0.1～0.3 part of flavoring essence;
Or, its weight proportion most preferably: idiosome: 2 parts of cocoa powers, fillings: 4 parts of cocoa powers, 0.2 part of flavoring essence.
5. sandwich expanded rice cracker volume according to claim 4, is characterized in that: described flavoring essence is at least one in milk-taste essence, chocolate flavoured essence, vanilla flavored essence.
6. according to the sandwich expanded rice cracker volume described in claim 1-3 any one, it is characterized in that: when described sandwich expanded rice cracker volume is peanut filbert taste, fillings also comprises peanut butter, fibert sauce, flavoring essence;
Its weight proportion is: 1～20 part of peanut butter, 0.1～1 part, fibert sauce, 0.05～0.5 part of flavoring essence;
Or its weight proportion is preferred: 5～15 parts of peanut butter, 0.3～08 part, fibert sauce, 0.1～0.3 part of flavoring essence;
Or, its weight proportion most preferably: 8 parts of peanut butter, 0.5 part, fibert sauce, 0.2 part of flavoring essence.
7. sandwich expanded rice cracker volume according to claim 6, is characterized in that: described flavoring essence is at least one in milk-taste essence, peanut taste essence, fibert taste essence.
8. the preparation method that sandwich expanded rice cracker is rolled up, is characterized in that: raw material weight proportioning is:
Idiosome: powder comprises 1～20 portion of soybean, 5～50 portions of rice, 1～20 portion of hominy grits, 1～10 part of wheat bran, 1～20 portion of white granulated sugar, 0.1～1 part of calcium carbonate, 0.1～1 portion of edible salt; With 0.1～5 part of water, be in harmonious proportion;
Fillings: powder comprises 5～50 portions of soybean, 5～50 portions of white granulated sugars, 1～20 part of milk powder; With 5～50 parts of palm oils, be in harmonious proportion;
Preparation method comprises the steps:
A, pretreatment of raw material: rice, hominy grits, wheat bran, white granulated sugar are ground into powder, and making its granularity is 840 μ m≤D90≤150 μ m; Soy meal is broken into powder, and making its granularity is 11 μ m≤D90≤74 μ m; It is 30 μ m≤D90≤54 μ m that soy meal is broken into powder preferred size;
B, mixing: water mediation idiosome powder, stirs and makes idiosome material; By the palm oil thawing that heats up in advance, mix with fillings powder, carry out fine and grind and make fillings;
C, moulding: by the extruding of idiosome material and fillings, expanded, moulding;
D, oven dry: product after drying forming, drying condition is: 70～90 ℃ of temperature, time 12～30min;
E, cooling: oven dry product is cooled to room temperature, obtains.
9. the preparation method of sandwich expanded rice cracker volume according to claim 8, is characterized in that: described fillings also comprises at least one in soybean lecithin, Tea Polyphenols; When during preparation, in step b, palm oil mixes with fillings powder, add;
Its weight proportion is: 0.1～1 part of soybean lecithin, 0.01～0.1 part of Tea Polyphenols;
Or its weight proportion is preferred: 0.3～0.8 part of soybean lecithin, 0.02～0.08 part of Tea Polyphenols;
Or, its weight proportion most preferably: 0.5 part of soybean lecithin, 0.04 part of Tea Polyphenols.
10. the preparation method of sandwich expanded rice cracker volume according to claim 8, is characterized in that: if prepare chocolate flavoured sandwich expanded rice cracker volume, idiosome powder comprises 0.5～5 weight portion cocoa power; Fillings comprises 1～10 weight portion cocoa power, flavoring essence 0.05～0.5 weight portion;
When water is in harmonious proportion idiosome powder in step b during preparation, add idiosome cocoa power; When palm oil mixes with fillings powder in step b, add fillings cocoa power, flavoring essence;
Preferably idiosome comprises cocoa power 0.1～3 weight portion, and fillings comprises cocoa power 3～8 weight portions, flavoring essence 0.1～0.3 weight portion;
Most preferably idiosome comprises cocoa power 2 weight portions, and fillings comprises cocoa power 4 weight portions, flavoring essence 0.2 weight portion;
If prepare the sandwich expanded rice cracker volume of peanut filbert taste, fillings comprises 1～20 weight portion peanut butter, 0.1～1 weight portion fibert sauce, 0.05～0.5 part of flavoring essence; During preparation, when mixing with fillings powder, step b palm oil adds peanut butter, fibert sauce, flavoring essence;
Preferably fillings comprises: peanut butter 5～15 weight portions, fibert sauce 0.3～08 weight portion, flavoring essence 0.1～0.3 weight portion;
Most preferably fillings comprises: peanut butter 8 weight portions, fibert sauce 0.5 weight portion, flavoring essence 0.2 weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106634.0A CN104068345B (en) | 2013-03-29 | 2013-03-29 | Sandwich expanded rice cracker volume and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310106634.0A CN104068345B (en) | 2013-03-29 | 2013-03-29 | Sandwich expanded rice cracker volume and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104068345A true CN104068345A (en) | 2014-10-01 |
| CN104068345B CN104068345B (en) | 2017-08-25 |
Family
ID=51590263
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310106634.0A Active CN104068345B (en) | 2013-03-29 | 2013-03-29 | Sandwich expanded rice cracker volume and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104068345B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621477A (en) * | 2015-01-29 | 2015-05-20 | 沈阳师范大学 | Preparation method of compound health-care expanded rice cracker |
| CN106071852A (en) * | 2016-06-27 | 2016-11-09 | 汉川市佳旺达食品有限公司 | A kind of expanded rice cracker adding Testa Tritici powder and powder of edible fungus and preparation method thereof |
| CN106551267A (en) * | 2015-09-22 | 2017-04-05 | 中粮营养健康研究院有限公司 | A kind of note core rice cracker and its production method |
| CN107319335A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of the expanded rice cracker of sandwich blueberry |
| CN107439955A (en) * | 2017-08-21 | 2017-12-08 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN108606254A (en) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | A kind of rice cracker snack food production method |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| CN109415221A (en) * | 2016-06-24 | 2019-03-01 | Omya国际股份公司 | The calcium carbonate reacted through surface as extrusion aid |
| CN109619418A (en) * | 2017-10-09 | 2019-04-16 | 熊小利 | A kind of purple potato bar sandwich rice cracker and preparation method thereof |
| CN109998035A (en) * | 2019-05-06 | 2019-07-12 | 辽宁比客食品有限公司 | A kind of direct extrusion pressing type dilated food Ji Weiquan |
| CN111713533A (en) * | 2020-07-03 | 2020-09-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hazelnut chocolate-flavored leisure food and preparation method thereof |
| CN112400957A (en) * | 2020-11-06 | 2021-02-26 | 新都区谷香园食品厂 | Black sesame stick and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457679A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Nutritive breakfast grain food |
| JP2005021073A (en) * | 2003-07-01 | 2005-01-27 | Bourbon Corp | How to make rice crackers |
| CN102132837A (en) * | 2011-03-30 | 2011-07-27 | 苏州口水娃食品有限公司 | Rice fruit and preparing method thereof |
| CN102870853A (en) * | 2012-10-15 | 2013-01-16 | 成都市棒棒娃实业有限公司 | Ultrathin bean flour and bean nutrition meal bars |
-
2013
- 2013-03-29 CN CN201310106634.0A patent/CN104068345B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1457679A (en) * | 2003-05-29 | 2003-11-26 | 湖南沐林现代食品有限公司 | Nutritive breakfast grain food |
| JP2005021073A (en) * | 2003-07-01 | 2005-01-27 | Bourbon Corp | How to make rice crackers |
| CN102132837A (en) * | 2011-03-30 | 2011-07-27 | 苏州口水娃食品有限公司 | Rice fruit and preparing method thereof |
| CN102870853A (en) * | 2012-10-15 | 2013-01-16 | 成都市棒棒娃实业有限公司 | Ultrathin bean flour and bean nutrition meal bars |
Non-Patent Citations (1)
| Title |
|---|
| 锐方: "米果加工技术的动向", 《食品工业科技》 * |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621477A (en) * | 2015-01-29 | 2015-05-20 | 沈阳师范大学 | Preparation method of compound health-care expanded rice cracker |
| CN106551267A (en) * | 2015-09-22 | 2017-04-05 | 中粮营养健康研究院有限公司 | A kind of note core rice cracker and its production method |
| CN109415221A (en) * | 2016-06-24 | 2019-03-01 | Omya国际股份公司 | The calcium carbonate reacted through surface as extrusion aid |
| CN109415221B (en) * | 2016-06-24 | 2021-06-04 | Omya国际股份公司 | Surface-reacted calcium carbonate as extrusion aid |
| JP2019527542A (en) * | 2016-06-24 | 2019-10-03 | オムヤ インターナショナル アーゲー | Surface-reacted calcium carbonate as an extrusion aid |
| CN106071852A (en) * | 2016-06-27 | 2016-11-09 | 汉川市佳旺达食品有限公司 | A kind of expanded rice cracker adding Testa Tritici powder and powder of edible fungus and preparation method thereof |
| CN107319335A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of the expanded rice cracker of sandwich blueberry |
| CN107439955B (en) * | 2017-08-21 | 2020-10-27 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN107439955A (en) * | 2017-08-21 | 2017-12-08 | 河南恒宇食品科技股份有限公司 | Health nutrient puffed food and preparation process thereof |
| CN109619418A (en) * | 2017-10-09 | 2019-04-16 | 熊小利 | A kind of purple potato bar sandwich rice cracker and preparation method thereof |
| CN108606254A (en) * | 2018-03-14 | 2018-10-02 | 安徽金太阳食品有限公司 | A kind of rice cracker snack food production method |
| CN109105747A (en) * | 2018-09-04 | 2019-01-01 | 武汉轻工大学 | A kind of low fat highland barley extrusion rice volume and its processing method |
| CN109105747B (en) * | 2018-09-04 | 2021-12-24 | 武汉轻工大学 | Low-fat highland barley extruded and puffed rice roll and processing method thereof |
| CN109998035A (en) * | 2019-05-06 | 2019-07-12 | 辽宁比客食品有限公司 | A kind of direct extrusion pressing type dilated food Ji Weiquan |
| CN111713533A (en) * | 2020-07-03 | 2020-09-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hazelnut chocolate-flavored leisure food and preparation method thereof |
| CN111713533B (en) * | 2020-07-03 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Hazelnut chocolate-flavored leisure food and preparation method thereof |
| CN112400957A (en) * | 2020-11-06 | 2021-02-26 | 新都区谷香园食品厂 | Black sesame stick and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104068345B (en) | 2017-08-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104068345B (en) | Sandwich expanded rice cracker volume and preparation method thereof | |
| KR100917710B1 (en) | Manufacturing method of low sugar sugar rice | |
| CN104605247A (en) | Multi-grain nutrition and health hot drink and manufacturing method thereof | |
| KR101625612B1 (en) | Molding composition of high protein confectionery and method for producing the same | |
| CN104413358A (en) | Composite nutritional oatmeal and preparation method thereof | |
| KR20120064215A (en) | Herbal cookie and method of manufacturing the same | |
| CN112544777A (en) | Plant-based hand-shredded beef strip and preparation method thereof | |
| KR20020026765A (en) | Method for producing re-formed rice using cereals and functional food materials. | |
| CN107912680A (en) | A kind of preparation method of rice bran maltose glutinous rice cakes | |
| CN106616943A (en) | Instant black fungus nutrition paste and preparation method thereof | |
| CN103783234A (en) | Production method of chocolate candies with purple sweet potato flavor | |
| CN109170590A (en) | A kind of preparation method of rinsing-free coarse cereals instant nutrient rice and the production method of instant rice | |
| CN108323686A (en) | A kind of preparation method of corn noodles | |
| CN101301046A (en) | Soy protein reinforced nutrition fried instant noodles | |
| CN101194688A (en) | Noodle with soy milk | |
| CN102870853B (en) | Ultrathin bean flour and bean nutrition meal bars | |
| CN103519080B (en) | Method for processing corn mixed flour pastry | |
| CN102342538A (en) | Nutritional coarse cereal egg rolls and preparation method thereof | |
| RU2566449C1 (en) | Protein-vitamin products manufacture method | |
| CA3207577A1 (en) | Pseudo-meat food product and method for producing pseudo-meat food product | |
| CN106071043A (en) | A kind of pine nut compounds extruding puffing element meat and processing method thereof | |
| CN102370131A (en) | Needle mushroom nutritious noodle and preparation method thereof | |
| KR20120098063A (en) | Health functional snack containing grasshoppers and manufacturing method of thereof | |
| JP3212303U (en) | Soft and moist texture with nutritional ingredients | |
| CN1215565A (en) | Instant mixed bean noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20171011 Address after: 161000 Heilongjiang province Qigihar city Baiquan County Baiquan town Rao road 3 Patentee after: Heilongjiang star food Polytron Technologies Inc Address before: Longquanyi District of Chengdu City, Sichuan province 610100 street Longhua village Chengdu bangbangwa Industrial Co., Ltd. Patentee before: Bangbangwa Industry Co., Ltd., Chengdu |