CN104397601B - A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp - Google Patents
A kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
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Abstract
The present invention provides a kind of black fungus buckwheat Nutritive Rice is crisp, by pretreatment, provocation, after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, baking, cooling are prepared, wherein the component selection llowing group of materials: major ingredient: black fungus, ripe buckwheat, potato starch；Auxiliary material: yolk powder, food additives, vegetable oil, tomato meal, spice, edible salt, drinking water are any or combinations thereof；This invention takes after above-mentioned technical proposal, product sensory performance optimal, delicate mouthfeel is crisp, with strong buckwheat perfume (or spice) and light agaric fragrance, nutritive value with higher, absorption easy to digest are beneficial to benefit iron blood-nourishing and preserve youthful looks, it is a kind of ideal leisure nutraceutical, there is preferable Social benefit and economic benefit.In addition, the invention also discloses a kind of preparation methods that black fungus buckwheat Nutritive Rice is crisp.
Description
Technical field
The invention belongs to black fungus processing technique field more particularly to a kind of formula that black fungus buckwheat Nutritive Rice is crisp and its
Preparation method.
Background technique
Black fungus (Auricularia auricula) is a kind of saprophytic fungus being grown on rotten wood, in fungal taxonomy
In, it is under the jurisdiction of Basidiomycetes, belongs to Auriculariale, Auriculariaceae, Auricularia is a kind of high-quality delicious glial mushroom, contains someone
8 kinds of amino acid and multivitamin necessary to body.And there is pharmacological action to be presented as help, anti-inflammatory, anticancer, cool blood.Meanwhile buckwheat
The mineral elements such as wheat protein rich in, vitamin, cellulose, magnesium, calcium, zinc, selenium have reducing blood lipid, protection eyesight, softening
Blood vessel reduces the effect of blood glucose.
Since black fungus has nutritive value abundant and drug action, so people is caused to produce its research interest to it
The exploitation report of product is also increasing, has black fungus jam processing technology according to the literature, compresses black fungus block processing technology,
Five smoked bean curd of black fungus, black edible fungus health care instant noodles, black fungus plate sugar, black fungus are good for blood waffle, black fungus sweet tea custard processing technology
Research etc., but put into production, rarely seen compression black fungus and black agarics paper product.Therefore a kind of new formula novel black wood is developed
Ear, and it is imperative to be readily put into the novel product that production can be recognized by consumers.
And at present in garden stuff processing, candied fruit, jam, potato chips, the product forms product such as crisp chip is more popular.Fruit
Vegetable crisp chip is then the general designation of fruit crisp slices and crisp slices of vegetable, is defined according to the authority of national light industry standard QB2076-95, is
Using water fruits and vegetables as primary raw material, all kinds of fruit, crisp slices of vegetable through the techniques production such as vacuum frying dehydration.Potato chips then refer to
The snacks made of potato (potato, Hong Kong habit are referred to as potato son).Production method is potato to be cut to thin slice, is then fried
Or it bakes to crisp mouth and is subject to seasoning.And in recent years, some novel potato chips, for example exactly, indulge in the bar, find pleasure in the non-oil of fresh product
Chrips is then after selecting potato starch to mix for raw material with ingredient by potato chips prepared by baking bulking process.
Therefore a kind of novel product black fungus buckwheat is developed using black fungus and shortening buckwheat and potato starch class as raw material
Wheat Nutritive Rice is crisp, and products characteristics are that flavor and sensory modalities are unique, and are formulated using nutrition as theory, and technique is made with health
Easily received by consumer by theory.It is of great significance to black fungus new product development and application.
Summary of the invention
The embodiment of the present invention is designed to provide a kind of formula and preparation method thereof that black fungus buckwheat Nutritive Rice is crisp, purport
Solving the problems, such as that existing black fungus converted products is not adequately developed and applied.
The embodiments of the present invention are implemented as follows, and a kind of black fungus buckwheat Nutritive Rice is crisp, by pretreatment, dough preparing,
Provocation, after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging are prepared, wherein described group of sorting
Select llowing group of materials:
Major ingredient: black fungus, ripe buckwheat, potato starch；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water are any or combinations thereof.
Further, the ratio by mass percentage of each component is successively are as follows:
Major ingredient: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 4~8: 5~10: 2~4
: 2~4: 1~2: 30~40.
Further, it is 10~15 microns that the black fungus powder and buckwheat rice flour, which take granularity,.
Further, the ratio by mass percentage of each component is successively are as follows:
Major ingredient: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 6: 8: 3: 3: 1.5: 35.
Another object of the present invention is to provide a kind of preparation methods that black fungus buckwheat Nutritive Rice is crisp, utilize mechanical or stream
The method of body power overcomes solid interior cohesiveness to make black fungus dry product cryogenic pulverization, thus by 3 millimeters of black fungus objects below
Material and curing buckwheat particle are crushed to 10~15 microns；The preparation method will be after the black fungus powder of ultramicro grinding and extruding curing
Buckwheat rice flour is compounded in proportion by works such as dough preparing, provocation after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, coolings
The leisure black fungus buckwheat Nutritive Rice that skill develops a kind of soft delicious and crisp is crisp, the crisp preparation method packet of the black fungus buckwheat Nutritive Rice
Include following steps:
(1) pretreatment of supplementary material → (2) dough preparing, provocation → (3) after-ripening → (4) embryo processed, extruding, cutting (5) are dry
Dry, microwave bulking → (6) are cooling.
Further, further comprise:
(7) seasoning, packaging → (8) finished product；
The preparation method compounds the black fungus powder of ultramicro grinding with the buckwheat rice flour after extruding curing in proportion, specific to compare
Example are as follows: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；Yolk powder, vegetable oil, tomato meal,
Spice, edible salt, drinking water ratio be 6: 8: 3: 3: 1.5: 35.
Further, the step (1) includes:
Using fresh black fungus, fresh black fungus becomes dried fungus after being exposed to the sun and air-drying, and dry black fungus is by crushing
Reason, be sieved 80 mesh, and unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder；Buckwheat passes through 120
DEG C frying 5-8min, 80 mesh that pulverize and sieve obtain ripe buckwheat, then through ultramicro crushing treatment, the black fungus for obtaining ultramicro grinding is dry
Powder and curing buckwheat rice flour are to 10~15 microns；
The step (2) includes:
Quantitative black fungus dry powder, curing buckwheat rice flour, potato starch and yolk powder are mixed at room temperature, then by it
It beats, adds edible salt, vegetable oil and drinking water and continue to stir evenly, modulation is kneaded into dough；
The step (3) includes:
Provocation after-ripening is carried out to dough, makes the damp uniformity of dough；
The step (4) includes:
The thin slice that dough briquetting press is crushed to a thickness of 0.2cm is cut into 3 × 4cm square face embryo；
The step (5) includes:
After drying and dehydrating, the water content in the embryo of face can satisfy the condition of microwave bulking；
The step (6) includes:
36 DEG C~40 DEG C are cooled to by rice is crisp, to which rice embrittlement is hard and sizing；
The step (7) includes:
After cooling, quantitative tomato meal, spice are uniformly mixed, packaging is got product.
Further, in step (1), ultramicro crushing treatment, condition 1300r/min, 1min.
Further, in step (3), 25 DEG C~30 DEG C of provocation condition, 30min~40min；
In step (5), after drying and dehydrating, drying temperature is 80 DEG C, when 40min~50min, the water content in the embryo of face
It can satisfy the condition of microwave bulking.
Further, in step (5), microwave bulking optimum condition: when water content is 13%, extruding 35s, so that rice is crisp
Expansion rate reach 285% highest, subjective appreciation effect is also best.
This invention takes after above-mentioned technical proposal, product sensory performance optimal, sensory modalities are unique, and delicate mouthfeel is crisp
It is crisp, there is strong buckwheat perfume (or spice) and light agaric fragrance, nutritive value with higher, absorption easy to digest is beneficial to mend
Iron blood-nourishing is preserved youthful looks, and is a kind of ideal leisure nutraceutical, has preferable Social benefit and economic benefit.
Using nutrition as theory, technique easily disappears the crisp formula of black fungus buckwheat Nutritive Rice of the invention with health, as nutrition
Change snack food, liked compared with by consumer, is of great significance to black fungus new product development and application.
Detailed description of the invention
Fig. 1 is the crisp preparation method flow chart of black fungus buckwheat Nutritive Rice provided in an embodiment of the present invention.
Fig. 2 is the influence schematic diagram of baking condition on production subjective appreciation provided in an embodiment of the present invention；
Fig. 3 is the influence schematic diagram of drying temperature provided in an embodiment of the present invention and drying time opposite embryo water content；
Fig. 4 is that the influence provided in an embodiment of the present invention for evaluating puffing time opposite embryo by subjective appreciation and expansion rate is shown
It is intended to.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that only week to explain the present invention, is not used to specific embodiment described herein
Limit the present invention.
With reference to the accompanying drawing and specific embodiment is further described application principle of the invention.
The crisp formula of the black fungus buckwheat Nutritive Rice of the embodiment of the present invention includes: the crisp formula packet of black fungus buckwheat Nutritive Rice
It includes:
Major ingredient: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 4~8: 5~10: 2~4
: 2~4: 1~2: 30~40.
As shown in Figure 1, the crisp preparation method of the black fungus buckwheat Nutritive Rice of the embodiment of the present invention the following steps are included:
S101: using fresh black fungus, and fresh black fungus becomes dried fungus after being exposed to the sun and air-drying, and dry black fungus passes through powder
Broken processing, be sieved 80 mesh, and unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder；Buckwheat warp
120 DEG C of frying 5-8min are crossed, 80 mesh that pulverize and sieve obtain ripe buckwheat, then through ultramicro crushing treatment, obtain the black of ultramicro grinding
Agaric dry powder and curing buckwheat rice flour are to 10~15 microns；
S102: quantitative black fungus dry powder, curing buckwheat rice flour, potato starch and yolk powder are mixed at room temperature, so
It is beaten afterwards, adds edible salt, vegetable oil and drinking water and continue to stir evenly, modulation is kneaded into dough；
S103: the crisp formula of black fungus buckwheat Nutritive Rice includes:
Major ingredient: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 4~8: 5~10: 2~4
: 2~4: 1~2: 30~40.
By dough preparing, provocation after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, season, pack to obtain the final product
Finished product.
In step s101, ultramicro crushing treatment, condition 1300r/min, 1min.
In step s 103, it is crushed to the thin slice with a thickness of 0.2cm, is cut into 3 × 4cm square face embryo.
In step s 103, after drying and dehydrating, drying temperature is 80 DEG C, 40min~50min, when, the moisture content in the embryo of face contains
Amount can satisfy the condition of microwave bulking.
In step s 103, microwave bulking optimum condition: when water content is 13%, extruding 35s, so that the extruding that rice is crisp
Rate reaches 285% highest, and subjective appreciation effect is also best.
In conjunction with specific embodiments of the present invention, the present invention is described further:
The crisp specific process step of black fungus buckwheat of the invention includes: raw material pre-treatment, raw material proportioning, dough preparing,
Provocation after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging are got product；
Black fungus pre-treating method in raw material, using fresh black fungus, fresh black fungus becomes dry after being exposed to the sun and air-drying
Agaric, dry black fungus pass through pulverization process, and be sieved 80 mesh, and unsifted black fungus bulky grain is carried out pulverization process again, is obtained
To black fungus dry powder；Buckwheat passes through 120 DEG C of frying 5-8min, and to guarantee to discharge aromatic substance therein, 80 mesh that pulverize and sieve are obtained
To ripe buckwheat, then through ultramicro crushing treatment, condition 1300r/min, 1min obtain the black fungus dry powder of ultramicro grinding and ripe
Change buckwheat rice flour to 10~15 microns；
The crisp formula of black fungus buckwheat Nutritive Rice includes: major ingredient: black fungus, ripe buckwheat, potato starch ratio be
40~60: 30~50: 10；Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 4~8: 5
~10: 2~4: 2~4: 1~2: 30~40, by subjective appreciation highest scoring.
Raw material is kneaded into dough according to the proportion after optimization, is pressed into the thin slice with a thickness of 0.2cm, it is rectangular to be cut into 3 × 4cm
Face embryo；After drying and dehydrating, drying temperature is 80 DEG C, 40min~50min, when, it is swollen that the water content in the embryo of face can satisfy microwave
The condition of change.
Face embryo is after drying and dehydrating, and when determining that drying temperature is 50 DEG C, the water content in the embryo of face can satisfy microwave
The condition of extruding, after optimization optimizes jointly from two angles of expansion rate and subjective appreciation, microwave bulking condition is preferred are as follows: water
When part content is 13%, extruding 35s, so that the crisp expansion rate of rice reaches 285% highest, subjective appreciation effect is also best.
The present invention develops black fungus novel product, and nutritive value is high, in good taste.
Using effect of the invention is described further by test in detail below:
One, test specimen: fresh black fungus；Buckwheat；Potato starch；Moisture content；Edible salt；Vegetable oil；White granulated sugar；Chicken
Essence；Spice；
Testing equipment: electric oven: Guangdong fringe China, model is VH-22；
Micro-wave oven: Midea/ beauty, model is MM720KG1-PW；
Air dry oven: Shanghai Yao Shi experimental instruments and equipment limited, model are YHG-9050A；
Key points for operation:
1. raw material screening, cleaning, drying: black fungus pre-treating method in raw material, using fresh black fungus, fresh black fungus
Become dried fungus after being exposed to the sun and air-drying, dry black fungus passes through pulverization process, and be sieved 80 mesh, by unsifted black fungus bulky grain
Pulverization process is carried out again, obtains black fungus dry powder；Buckwheat passes through 120 DEG C of frying 5-8min, to guarantee to discharge fragrance therein
Substance, 80 mesh that pulverize and sieve obtain ripe buckwheat, then through ultramicro crushing treatment, condition 1300r/min, 1min obtain ultra micro
The black fungus dry powder and curing buckwheat rice flour of crushing are to 10~15 microns；
2. material allocation: black fungus, buckwheat, potato starch ratio be 40~60: 30~50: 10；
Yolk powder, vegetable oil, edible salt, drinking water ratio be 4~8: 5~10: 1~2: 30~40, stir evenly；
3. rubbing, provocation after-ripening, extruding, pressure embryo: raw material being kneaded into dough, is pressed into the thin slice with a thickness of 0.2cm, is cut
At 3 × 4cm square face embryo；
4. dry, microwave bulking: drying temperature is 80 DEG C, 40min~50min；
5. microwave bulking optimum condition: when water content is 13%, extruding 35s, so that the crisp expansion rate of rice reaches 285%
Highest is crisp to get rice；
6. cooling, seasoning, packaging: by rice after extruding is crisp be cooled to room temperature after, by quantitative tomato meal, spice 2~4: 2~
4: being uniformly mixed, packaging gets product packaging and gets product.
Two, method:
1. moisture content measures: using constant weight method；
Moisture content=(quality of material when quality of material-perseverance quality before dry)；
2. stereometry: using millet exclusive method；
Volume=millet of material and total volume-millet volume of material；
3. expansion rate measures:
Volume before product expansion rate=(volume before volume-extruding after extruding)/extruding；
4. subjective appreciation standard: it is shown in Table 1:
1 subjective appreciation standard of table
Note: this evaluation criteria includes formulation optimization subjective appreciation standard, baking condition Optimization Evaluation standard, and microwave bulking is commented
Quasi- three aspects of calibration, each aspect is individually to evaluate, and score value has marked.
Three, formulation optimization:
1, using black fungus dry powder and ripe buckwheat as main raw material(s), by the dry ratio with ripe buckwheat of black fungus, horse
The percentage of bell sweet potato starch, the percentage of moisture, the percentage of spice is as investigation factor, and wherein spice compatibility is shown in Table 2.
Practical in conjunction with trial test and production, each factor takes 7 levels, by even test U7(73) be designed, it is to comment with sensory evaluation
Determine index, experimental design and the results are shown in Table 3；
2 spice formula of table
3 U of table7(73) uniform experiment design and result (CD2=0.1604)
Note: subjective appreciation is evaluated according to formulation optimization evaluation criteria, and full marks 30 divide.
It can determine that the crisp optimised process formula of black fungus buckwheat Nutritive Rice is: major ingredient: black wood according to even test result
Ear, buckwheat, potato starch ratio be 40~60: 30~50: 10；Auxiliary material: yolk powder, vegetable oil, tomato meal, spice,
Edible salt, drinking water ratio be 4~8: 5~10: 2~4: 2~4: 1~2: 30~40, be scored at 29 points by subjective appreciation,
It is determined as optimised process formula.
2, drying condition optimizes
Raw material is after the mixing of process above formula, by kneading at dough, squeezes in flakes, excision forming technical process it
Afterwards, single factor experiment optimization is carried out to drying condition.
Single factor experiment:
Drying time selectes 12min, and to 40 DEG C of drying temperature, 50 DEG C, 60 DEG C, 70 DEG C, 80 DEG C, 90 DEG C of six levels make ladder
Degree test.Subjective appreciation is evaluated according to baking condition Optimization Evaluation standard, and full marks 30 divide.
Drying temperature selectes 80 DEG C according to the above results, to cooking time 20min, 25min, 30min, 35min, 40min,
Six levels of 45min do gradient test.Subjective appreciation is evaluated according to drying condition Optimization Evaluation standard, and full marks 30 divide.
Single factor experiment result:
According to the selection of single factor experiment interpretation of result drying condition, Fig. 2 is seen, baking temperature is 80 DEG C of baking 40min.
3, condition optimizing is dehydrated:
Microwave has internal heat characteristic, and quickly, rapid vaporization evaporates the moisture in the embryo of face heating speed in a short time,
And interior vapour pressure is formed in face embryo inner accumulation.If face idioplasm structure cannot bear this pressure, volume expansion will result in, generate
Bulking effect.It can get the loose product of expansion by microwave bulking.Embryo extruding under microwave action in face is using water as power.If
Moisture content is too low, then extruding is short of power, and expansion rate is low or even is unable to extruding, is easily charred；Moisture content is excessively high, then product is swollen
The exclusion of internally dry but outside moisture is not enough after change, and product is easy to collapse retraction, and expansion rate is low.Moisture content is excessively high also
Cause moisture when extruding inside the embryo of face sharply to vaporize not arranging not go out but, forms air pocket；If steam, which continues outlet, to be impacted
Bubble is allowed to rupture.These can all damage the exterior quality of product.Therefore the dehydration and drying of face embryo is black fungus buckwheat Nutritive Rice
Crisp necessary process procedure.
Face embryo passes through 80 DEG C, after being baked 40min, needs to carry out dehydration and drying processing to the face embryo after baking, make it have
Suitable water content ranges, to guarantee being normally carried out for microwave bulking technique.Therefore, it measures respectively at 40,50,60,70,80 DEG C
Under, face embryo is dry by 1,1.5,2,2.5,3,3.5,4,4.5,5,5.5,6,6.5,7h, passes through containing for constant weight method aspect of measure embryo
Water.
It is analyzed according to Fig. 3 it is found that gradually increasing with heating temperature and heating time, the water content of face embryo is very low.
And according to its state of subjective appreciation, it is known that when 80 DEG C of heating surface embryos, face embryo shape is had a slight curvature, and has apparent browning phenomenon, water
Part is basic after 2 hours to be disappeared；At 40-50 DEG C, moisture content disappears slower temperature.Thus may determine that at 50 DEG C, the 2-4.5h stage
Dehydration and drying processing, the water content of face embryo can satisfy next step microwave bulking condition in 7%-18%.
4, microwave bulking condition optimizing:
According to above-mentioned optimization technique make face embryo dehydrate, carry out microwave bulking processing, microwave bulking processing the time be
25s, 30s, 35s, 40s, 45s measure the crisp volume of extruding front and back rice according to millet exclusive method after processing, and then obtain extruding
Rate, and an evaluation criteria of this index as microwave bulking；Another evaluation criteria of subjective appreciation as microwave bulking, ginseng
It is evaluated according to microwave bulking evaluation criteria, full marks 30 divide.
According to Fig. 4, after optimizing jointly from two angles of expansion rate and subjective appreciation, microwave bulking optimum condition: moisture content contains
When amount is 13%, extruding 35s, so that the crisp expansion rate of rice reaches 285% highest, subjective appreciation effect is also best.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (1)
1. a kind of black fungus buckwheat Nutritive Rice is crisp, which is characterized in that by pretreatment, dough preparing, provocation, after-ripening, embryo processed, squeeze
Pressure, cutting, drying, microwave bulking, cooling, seasoning, packaging are prepared, wherein raw material selects llowing group of materials:
Major ingredient: black fungus, ripe buckwheat, potato starch；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water；
The ratio by mass percentage of each component is successively are as follows:
Major ingredient: black fungus, ripe buckwheat, potato starch ratio be 40~60: 30~50: 10；
Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water ratio be 6: 8: 3: 3: 1.5: 35；
The crisp preparation method of black fungus buckwheat Nutritive Rice the following steps are included:
(1) pretreatment of supplementary material → (2) dough preparing (3) provocation → after-ripening → (4) embryo processed, extruding, cutting (5) are dry, micro-
Wave extruding → (6) are cooling；
(7) seasoning, packaging → (8) finished product；
The step (1) includes:
Using fresh black fungus, fresh black fungus becomes dried fungus after being exposed to the sun and air-drying, and dry black fungus passes through pulverization process, mistake
80 mesh are sieved, unsifted black fungus bulky grain is subjected to pulverization process again, obtains black fungus dry powder；Buckwheat is by 120 DEG C of stir-frys
5-8min processed, 80 mesh that pulverize and sieve obtain ripe buckwheat, then through ultramicro crushing treatment, obtain ultramicro grinding black fungus dry powder and
Buckwheat rice flour is cured to 10~15 microns；
The step (2) includes:
Quantitative black fungus dry powder, curing buckwheat rice flour, potato starch and yolk powder are mixed at room temperature, then by its dozen
It is even, it adds edible salt, vegetable oil and drinking water and continues to stir evenly, modulation is kneaded into dough；
The step (3) includes:
Provocation after-ripening is carried out to dough, makes the damp uniformity of dough；
The step (4) includes:
The thin slice that dough briquetting press is crushed to a thickness of 0.2cm is cut into 3 × 4cm square face embryo；
The step (5) includes:
After drying and dehydrating, the water content in the embryo of face can satisfy the condition of microwave bulking；
The step (6) includes:
36 DEG C~40 DEG C are cooled to by rice is crisp, to which rice embrittlement is hard and sizing；
The step (7) includes:
After cooling, quantitatively tomato meal, spice is added and is uniformly mixed, packaging is got product；
In step (1), ultramicro crushing treatment, condition 1300r/min, 1min；
In step (3), 25 DEG C~30 DEG C of provocation condition, 30min~40min；
In step (5), drying temperature is 80 DEG C, 40min~50min；
In step (5), microwave bulking condition: water content is 13%, extruding 35s, so that the crisp expansion rate of rice reaches
285%.
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| CN109805055B (en) * | 2019-02-01 | 2022-05-17 | 东北林业大学 | Black fungus and rice bran composite fermentation residue crisp chips and preparation method thereof |
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| CN1425321A (en) * | 2003-01-15 | 2003-06-25 | 林朝森 | Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method |
| CN1864541A (en) * | 2006-06-23 | 2006-11-22 | 中国农业大学 | Fat-reducing food with black fungus and method for processing same |
| CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
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| CN1425321A (en) * | 2003-01-15 | 2003-06-25 | 林朝森 | Health cooked wheaten food products of Jew's-ear and buckwheat and its producing method |
| CN1864541A (en) * | 2006-06-23 | 2006-11-22 | 中国农业大学 | Fat-reducing food with black fungus and method for processing same |
| CN103300375A (en) * | 2013-06-27 | 2013-09-18 | 叶建斌 | Crisp chip for reinforcing qi and nourishing blood and preparation method thereof |
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