CN113812435B - Rice biscuits capable of being brewed into paste and preparation method and eating method thereof - Google Patents
Rice biscuits capable of being brewed into paste and preparation method and eating method thereof Download PDFInfo
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- 235000015895 biscuits Nutrition 0.000 title claims abstract description 80
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 34
- 235000009566 rice Nutrition 0.000 title claims abstract description 32
- 240000007594 Oryza sativa Species 0.000 title claims description 31
- 238000000034 method Methods 0.000 title claims description 17
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 235000012239 silicon dioxide Nutrition 0.000 claims abstract description 13
- 239000004386 Erythritol Substances 0.000 claims abstract description 12
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 108090000270 Ficain Proteins 0.000 claims abstract description 12
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 12
- 235000019414 erythritol Nutrition 0.000 claims abstract description 12
- 229940009714 erythritol Drugs 0.000 claims abstract description 12
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000019836 ficin Nutrition 0.000 claims abstract description 12
- 239000004519 grease Substances 0.000 claims abstract description 12
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 12
- 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 abstract description 11
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 claims abstract description 11
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 11
- 235000012538 ammonium bicarbonate Nutrition 0.000 claims abstract description 11
- 239000001099 ammonium carbonate Substances 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 2
- 244000299790 Rheum rhabarbarum Species 0.000 claims description 2
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims description 2
- 244000062793 Sorghum vulgare Species 0.000 claims description 2
- 235000019713 millet Nutrition 0.000 claims description 2
- 235000012495 crackers Nutrition 0.000 claims 1
- 235000019685 rice crackers Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 3
- 239000000047 product Substances 0.000 description 10
- 229940088598 enzyme Drugs 0.000 description 9
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 238000001514 detection method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000000523 sample Substances 0.000 description 3
- 235000021092 sugar substitutes Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- 108091005658 Basic proteases Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The application provides rice biscuits capable of being brewed into paste, which comprise rice flour, grease, maltitol solution, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, salt, special enzymes S200 for crisp biscuits and ficin; the rice biscuits provided by the application are rich and healthy in nutrition and provide good brewing performance.
Description
The application field:
the application belongs to the field of food, in particular to a rice biscuit product which can be brewed into paste and a preparation and eating method thereof
The background technology is as follows:
the biscuit is a common snack, is a food with loose or crisp taste, which is prepared by taking wheat flour as a main raw material, adding sugar, grease and other raw materials, and processes of powder mixing/pulp mixing, molding, baking/baking, and the like, and can be eaten after being brewed according to the requirement so as to change the taste/improve the palatability. The biscuit is leisure food at home or in offices, can be used as storage food during travel, navigation and mountain climbing, and is an indispensable food in daily life and work.
The existing biscuit research and development are mostly concerned about the performance of the biscuit when the biscuit is directly eaten, the performance of the biscuit is little concerned about the performance of the biscuit when the biscuit is brewed, the requirement on water temperature is high when the biscuit is brewed, the biscuit is difficult to form an ideal paste, and the water and the biscuit are mostly in a separated state; preparation is complex and most must contain a wheat component.
Disclosure of Invention
In order to solve the above-mentioned problems,
in one aspect, the application provides rice biscuits capable of being brewed into paste, which comprise rice flour, grease, maltitol solution, eggs, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide and salt.
Further, the raw materials comprise 100 parts of puffed whole rice flour, 20 parts of grease, 50 parts of maltitol solution, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide and 0.5 part of salt.
Further, the feedstock may also include proteases and/or amylases.
Further, the raw materials comprise 0.1 part of crisp biscuit-specific enzyme S200.
Further, the raw material also comprises 100000U/g ficin 0.1 parts.
Further, the preparation process of the biscuit comprises the following steps:
(1) And (3) material beating:
the first step: and dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a material I.
And a second step of: and (3) placing the grease, the maltitol solution, the erythritol, the first material and the soybean lecithin into a stirrer, stirring until no particles exist, and uniformly distributing the materials to obtain a second material.
And a third step of: adding puffed whole rice flour, enzyme and silicon dioxide into the second material, and stirring uniformly until no dry powder exists.
(2) And (3) forming:
roll-stamping and forming by using a circular die; diameter of product: 50mm, thickness 10mm; weight of 10.5-11 g/tablet.
(3) Baking:
the first section: 220 ℃/220 ℃ for 5 minutes; and a second section: 150 ℃/150 ℃ for 12 minutes; the weight of the baked powder is 9.5-10 per tablet.
(4) And (3) cooling:
cooling to 30 ℃ in normal temperature environment to obtain the biscuit product.
Further, the brewing method of the biscuit comprises the following steps: 120ml of hot water at 60 ℃ is added into the cup, 3 biscuits are broken off, soaked and stirred uniformly.
On the other hand, the application provides a preparation method of the biscuit, which comprises the following steps: comprises the steps of weighing raw materials:
(1) And (3) material beating:
the first step: and dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a material I.
And a second step of: and (3) placing the grease, the maltitol solution, the erythritol, the first material and the soybean lecithin into a stirrer, stirring until no particles exist, and uniformly distributing the materials to obtain a second material.
And a third step of: adding puffed whole rice flour, enzyme and silicon dioxide into the second material, and stirring uniformly until no dry powder exists.
(2) And (3) forming:
roll-stamping and forming by using a circular die; diameter of product: 50mm, thickness 10mm; weight of 10.5-11 g/tablet.
(3) Baking:
the first section: 220 ℃/220 ℃ for 5 minutes; and a second section: 150 ℃/150 ℃ for 12 minutes; the weight of the baked powder is 9.5-10 per tablet.
(4) And (3) cooling:
cooling to 30 ℃ in normal temperature environment to obtain the biscuit product.
In another aspect, the application provides an application of ficin in improving the brewing performance of rice biscuits.
The rice flour in the application can be one or more of rice flour, black rice flour, purple rice flour, red rice flour, millet flour, corn flour and rhubarb rice flour.
The beneficial effects are that:
the puffed rice flour is used for completely replacing wheat flour, so that biscuit products with rich nutrition, rich rice fragrance and various colors are prepared, the biscuit products can be soaked in warm water to form uniform paste, and the soaked water and biscuits are uniformly distributed; gluten is not used, the product does not contain wheat flour and related materials, and the wheat gluten can be eaten by people allergic to wheat; the dough is easy to prepare and operate; the requirements for water temperature are wider when the biscuits are brewed, the requirements can be met by hot water at 60-100 ℃, and the requirements can be met by hot water for household use or office use generally, so that the hot water does not need to be independently re-burned; the sugar substitute materials such as maltitol and erythritol are not used, the sweetness of the sugar substitute materials is only 60-75% of that of the white sugar, and the sugar increasing value is very low, so that the sugar substitute materials can be safely eaten by diabetics; according to the application, the ficin is added for treatment, so that the effect of accelerating dissolution can be better achieved; the silicon dioxide is added, so that the powder is distributed more uniformly, and the distribution effect is better after brewing.
Detailed Description
Principal materials and reagents
Rice flour, grease, maltitol solution, egg, erythritol, ammonium bicarbonate, sodium bicarbonate, soybean lecithin, silicon dioxide, salt, and enzymes S200 special for crisp biscuits (Vigorboom, tesong crisp S200) are purchased from normal manufacturers and meet the requirements of food production.
Ficin: the biological technology of Shaanxi source is 100000U/g;
alkaline protease: xia Cheng Biotech development Co., ltd., 200000U/g;
the main detection device and method are as follows:
biscuit crispness detection:
TA-XT2i physical property instrument (SMS, BSK probe, self-contained software);
WSI (Water solubility index) and WAI (Water absorbency index) detection:
weighing the ground biscuit crumbs, and sieving with a 25-mesh sieve; adding 5g into 50mL purified water, and oscillating for 30 minutes at 200 r/min; centrifuging to separate supernatant and precipitate, and drying the supernatant in a 100 ℃ oven to constant weight:
WSI = residual weight after supernatant evaporation/dry weight of sample;
WAI = precipitated heavy chain/dry weight of sample;
rheological detection:
weighing the ground biscuit crumbs, and sieving with a 25-mesh sieve; 20g was added to 100mL of 80℃purified water and tested with AR2000EX (TA, 40mm plate holder, with software).
Example 1 preparation of biscuits
The formula comprises the following components: 100 parts of puffed whole rice flour, 20 parts of grease, 50 parts of maltitol solution, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide, 0.5 part of salt and 0.1 part of special enzyme S for crisp biscuits.
The preparation process comprises the following steps:
1. and (3) material beating:
the first step: and dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a material I.
And a second step of: and (3) placing the grease, the maltitol solution, the erythritol, the first material and the soybean lecithin into a stirrer, stirring until no particles exist, and uniformly distributing the materials to obtain a second material.
And a third step of: adding the puffed whole rice flour, the special enzyme S200 for the crisp biscuits and the silicon dioxide into the second material, and uniformly stirring until no dry powder exists.
2. And (3) forming:
roll-stamping and forming by using a circular die; diameter of product: 50mm, thickness 10mm; weight of 10.5-11 g/tablet.
3. Baking:
the first section: 220 ℃/220 ℃ for 5 minutes; and a second section: 150 ℃/150 ℃ for 12 minutes; the weight of the baked powder is 9.5-10 per tablet.
4. And (3) cooling:
cooling to 30 ℃ in normal temperature environment to obtain the biscuit product.
The biscuit prepared according to the above procedure was designated biscuit 1;
adding 100000U/g ficin 0.1 parts into the basic ingredients, and making biscuit according to the above process, namely biscuit 2;
adding 100000U/g ficin 0.2 parts into the basic ingredients, wherein the biscuit prepared according to the process is named as biscuit 3;
subtracting silica from the base batch, the biscuit prepared according to the above procedure was designated biscuit 4;
the biscuit prepared according to the above procedure was designated as biscuit 5 by replacing the crisp biscuit-specific enzyme S200 in the base furnish with 200000U/g alkaline protease 0.1 parts.
Subtracting the enzyme S200 special for crisp biscuits from the basic ingredients, and naming the biscuits prepared according to the process as biscuit 6;
note that: the applicant has actually verified the formulation of various enzyme and adjuvant combinations, only a representative 5 of which were selected.
Example 2 crispness of biscuits
Crispness was detected using the above instrument: the crunchiness was characterized by the number of spatial breaks and the brittleness was characterized by the maximum force versus strain. The results are shown in Table 1 below: the results are similar to the artificial evaluation results, indicating that the addition of protease and amylase had a significant effect on the improvement of crispness.
TABLE 1 evaluation of crunchiness
| Biscuit | Number of space breaks (times/mm) | Maximum force corresponds to strain |
| Biscuit 1 | 5.71±1.23 | 0.39±0.03 |
| Biscuit 2 | 6.02±0.91 | 0.37±0.03 |
| Biscuit 3 | 5.85±1.01 | 0.41±0.06 |
| Biscuit 4 | 5.72±0.94 | 0.39±0.17 |
| Biscuit 5 | 4.79±0.88 | 0.42±0.21 |
| Biscuit 6 | 3.87±0.79 | 0.48±0.11 |
Note that: five measurements were averaged.
Example 2 biscuit infusion Properties
Determining a value related to the infusion properties of the biscuits according to the method described above
TABLE 2 WSI (Water solubility index) and WAI (Water absorbency index) detection
| Biscuit | WSI | WAI |
| Biscuit 1 | 31.74±2.23 | 5.33±0.21 |
| Biscuit 2 | 61.25±1.08 | 3.27±0.09 |
| Biscuit 3 | 57.87±1.51 | 4.52±0.17 |
| Biscuit 4 | 28.55±1.29 | 5.71±0.11 |
| Biscuit 5 | 30.57±1.44 | 5.56±0.21 |
| Biscuit 6 | 27.55±0.97 | 5.79±0.07 |
Note that: three measurements were averaged.
TABLE 3 rheological test assay
The result shows that the addition of proper amount of ficin and silicon dioxide has obvious effect on improving WSI and WAI of biscuits and consistency coefficient and yield stress of the stirring process, and can effectively improve brewing performance and simplify the brewing process. However, excessive ficin not only increases the ingredients, but also is detrimental to the infusibility.
And (3) manual verification:
120ml of hot water at 60 ℃ is added into the cup, 3 biscuits are broken off, soaked and stirred uniformly, and then the whole rice paste is obtained for artificial evaluation. The time and evaluation results of the manual stirring process are basically consistent with those reflected by the above experiment.
Claims (3)
1. The rice biscuits capable of being brewed into paste are characterized by comprising the following raw materials: 100 parts of puffed whole rice flour, 20 parts of grease, 50 parts of maltitol solution, 15 parts of eggs, 30 parts of erythritol, 4 parts of ammonium bicarbonate, 1 part of sodium bicarbonate, 0.5 part of soybean lecithin, 0.5 part of silicon dioxide, 0.5 part of salt, 0.1 part of special enzymes S for crisp biscuits and 0.1 part of ficin of 100000U/g;
the preparation process of the rice biscuits comprises the steps of weighing raw materials:
(1) And (3) material beating: the first step: dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a first material;
and a second step of: placing the grease, the maltitol solution, the erythritol, the first material and the soybean lecithin into a stirrer, stirring until no particles exist, and uniformly distributing the materials to obtain a second material; and a third step of: adding puffed whole rice flour, enzyme S200 special for crisp biscuits, 100000U/g ficin and silicon dioxide into the second material, and stirring uniformly until no dry powder exists;
(2) And (3) forming: roll-stamping and forming by using a circular die; diameter of product: 50mm, thickness 10mm; weight 10.5-11 g/tablet;
(3) Baking: the first section: 220 ℃/220 ℃ for 5 minutes; and a second section: 150 ℃/150 ℃ for 12 minutes; 9.5-10 weight/piece after baking;
(4) And (3) cooling: cooling to 30 ℃ in normal temperature environment to obtain a biscuit product;
the rice flour is one or more of rice flour, black rice flour, purple rice flour, red rice flour, millet flour and rhubarb rice flour.
2. The rice cracker according to claim 1, wherein the method of brewing the cracker comprises: 120ml of hot water at 60 ℃ is added into the cup, 3 biscuits are broken off, soaked and stirred uniformly.
3. The method for preparing rice biscuits according to claim 1: comprises the steps of weighing raw materials:
(1) And (3) material beating: the first step: dissolving sodium bicarbonate, ammonium bicarbonate and salt by using eggs to obtain a first material;
and a second step of: placing the grease, the maltitol solution, the erythritol, the first material and the soybean lecithin into a stirrer, stirring until no particles exist, and uniformly distributing the materials to obtain a second material; and a third step of: adding puffed whole rice flour, enzyme S200 special for crisp biscuits, 100000U/g ficin and silicon dioxide into the second material, and stirring uniformly until no dry powder exists;
(2) And (3) forming: roll-stamping and forming by using a circular die; diameter of product: 50mm, thickness 10mm; weight 10.5-11 g/tablet;
(3) Baking: the first section: 220 ℃/220 ℃ for 5 minutes; and a second section: 150 ℃/150 ℃ for 12 minutes; 9.5-10 weight/piece after baking;
(4) And (3) cooling: cooling to 30 ℃ in normal temperature environment to obtain the biscuit product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110749352.7A CN113812435B (en) | 2021-07-02 | 2021-07-02 | Rice biscuits capable of being brewed into paste and preparation method and eating method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110749352.7A CN113812435B (en) | 2021-07-02 | 2021-07-02 | Rice biscuits capable of being brewed into paste and preparation method and eating method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN113812435A CN113812435A (en) | 2021-12-21 |
| CN113812435B true CN113812435B (en) | 2023-11-10 |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN112674134A (en) * | 2020-12-09 | 2021-04-20 | 四川米老头食品工业集团股份有限公司 | A method for preparing baked product from rice as main raw material |
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| KR20070076744A (en) * | 2006-01-19 | 2007-07-25 | 대한민국(관리부서:농촌진흥청) | Process for manufacturing the waxy rice flour for gangjung by treating an enzyme |
| CN102342425A (en) * | 2011-10-11 | 2012-02-08 | 中南林业科技大学 | Method for processing instant rice flour for infants |
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