CN104397601A - Formula of black fungus and buckwheat nutritional rice Krispies and preparation method thereof - Google Patents

Abstract

The invention provides black fungus and buckwheat nutritional rice Krispies which is prepared by steps of pretreatment, fermentation, after-ripening, embryo preparation, extrusion, cutting, drying, microwave puffing, baking and cooling preparation. Ingredients of the nutritional rice Krispies are selected from the following raw materials: raw materials include black fungus, cooked bucket wheat flour and potato starch; and auxiliary materials include one component or a mixture selected from yolk powder, food additives, plant oil, tomato powder, spice, edible salt and drinking water. By the above technical scheme, the product has the best organoleptic quality, is exquisite and crispy in taste, has rich fragrance of buckwheat and slight fragrance of edible fungus, has high nutritive value, is easy to digest and absorb, is beneficial to iron supplementation, blood-nourishing and youthful looks retaining, is an ideal nutritional snack food, and has good social benefit and economic benefit. In addition, the invention also discloses a preparation method of the black fungus and buckwheat nutritional rice Krispies.

Description

Formula and preparation method of black fungus buckwheat nutritious rice crisp

technical field

The invention belongs to the technical field of black fungus processing, and in particular relates to a formula of black fungus and buckwheat nutritious rice crisps and a preparation method thereof. the

Background technique

Black fungus (Auricularia auricula) is a saprophytic fungus that grows on rotten wood. In fungal taxonomy, it belongs to Basidiomycetes, belongs to the order Auricularia, Auriculariaceae, and the genus Auricularia. It is a high-quality and delicious colloidal edible fungus. It contains 8 essential amino acids and multivitamins. It also has pharmacological effects such as tonic, anti-inflammatory, anti-cancer, and cooling blood. At the same time, buckwheat is rich in mineral elements such as protein, vitamins, cellulose, magnesium, calcium, zinc, selenium, etc. It has the effects of lowering blood fat, protecting eyesight, softening blood vessels, and lowering blood sugar. the

Because black fungus has rich nutritional value and medicinal effect, it causes people's research interest and reports on the development of its products are also increasing. According to literature reports, there are black fungus jam processing technology, compressed black fungus piece processing technology, black fungus Dried spiced spices, black fungus health instant noodles, black fungus lollipops, black fungus blood-invigorating wafers, research on the processing technology of black fungus sweet soup, etc., but only compressed black fungus and black fungus paper products have been put into production. Therefore develop a kind of new formula novel black fungus, and be easy to drop into the novel product that can be approved by consumers in general is imperative. the

At present, in the processing of fruits and vegetables, preserved fruit, jam, potato chips, crisps and other product forms are more popular. Fruit and vegetable chips are the collective name for fruit chips and vegetable chips. According to the authoritative definition of the national light industry standard QB2076-95, various fruits, Vegetable crisps. Potato chips refer to snacks made of potatoes (potatoes, commonly known as potato chips in Hong Kong). It is made by thinly sliced potatoes, fried or baked until crisp and seasoned. In recent years, some new types of potato chips, such as the non-fried potato chips newly produced by Chacha, Club Bar, and Leba, are potato chips made of potato starch as raw material and mixed with ingredients and then baked and puffed. the

Therefore, black fungus, cooked buckwheat flour and potato starch are used as raw materials to develop a new product, black fungus buckwheat nutritional rice crisp. The product is characterized by unique flavor and sensory state, and the formula is based on nutrition. accepted by consumers. It is of great significance to the development and application of new black fungus products. the

Contents of the invention

The purpose of the embodiments of the present invention is to provide a formula and preparation method of black fungus buckwheat nutritious rice crisps, aiming at solving the problem that the existing black fungus processed products have not been fully developed and applied. the

The embodiment of the present invention is achieved in this way, a kind of black fungus buckwheat nutritious rice crisp is prepared through pretreatment, dough preparation, proofing, post-cooking, embryo making, extrusion, cutting, drying, microwave puffing, cooling, seasoning, and packaging Formed, wherein, the components are selected from the following materials:

Main ingredients: black fungus, cooked buckwheat flour, potato starch;

Accessory materials: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, drinking water, or any combination thereof. the

Further, the proportions of the various components are in order by weight percentage:

Main ingredients: the ratio of black fungus, cooked buckwheat flour and potato starch is 40-60:30-50:10;

Accessory materials: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, and drinking water in a ratio of 4-8:5-10:2-4:2-4:1-2:30-40. the

Further, the particle size of the black fungus powder and buckwheat rice flour is 10-15 microns. the

Further, the proportions of the various components are in order by weight percentage:

Main ingredients: the ratio of black fungus, cooked buckwheat flour and potato starch is 40-60:30-50:10;

Accessory materials: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, and drinking water in a ratio of 6:8:3:3:1.5:35. the

Another object of the present invention is to provide a method for preparing black fungus buckwheat nutritious rice crisps, using mechanical or hydrodynamic methods to overcome the internal cohesion of solids to crush the dried black fungus at low temperature, so that the black fungus materials below 3 mm and mature The buckwheat particles are crushed to 10-15 microns; the preparation method is to compound the ultra-finely pulverized black fungus powder and the puffed and cooked buckwheat rice flour in proportion, through dough preparation, post-proofing and post-cooking, embryo making, extrusion, cutting, drying, Processes such as microwave puffing and cooling develop a kind of soft and crispy leisure black fungus buckwheat nutritional rice crisp, and its preparation method of the black fungus buckwheat nutritional rice crisp comprises the following steps:

(1) Pretreatment of raw and auxiliary materials → (2) Dough preparation, proofing → (3) Post-cooking → (4) Embryo making, extrusion, cutting (5) Drying, microwave puffing → (6) Cooling. the

Further, further includes:

(7) seasoning, packaging → (8) finished product;

In the preparation method, the superfine pulverized black fungus powder and the puffed and ripened buckwheat rice flour are compounded in proportion, and the specific ratio is: the ratio of black fungus, cooked buckwheat flour and potato starch is 40-60:30-50:10; egg yolk Powder, vegetable oil, tomato powder, spices, edible salt, and drinking water are in a ratio of 6:8:3:3:1.5:35. the

Further, the step (1) includes:

Fresh black fungus is used, and the fresh black fungus becomes dried fungus after being exposed to the sun and air-dried. The dried black fungus is crushed and sieved to 80 meshes. Fry at 120°C for 5-8 minutes, pulverize and sieve 80 meshes to obtain cooked buckwheat flour, and then undergo superfine pulverization treatment to obtain superfine pulverized black fungus dry powder and ripe buckwheat rice flour to 10-15 microns;

Described step (2) comprises:

Mix the quantitative black fungus dry powder, ripe buckwheat rice flour, potato starch and egg yolk powder at room temperature, then beat them well, then add edible salt, vegetable oil and drinking water and continue to stir evenly, knead into dough;

Described step (3) comprises:

After proofing the dough, make the dough moist and uniform;

Described step (4) comprises:

Dough press machine extruded into thin slices with a thickness of 0.2cm, cut into 3×4cm square dough;

Described step (5) comprises:

After drying and dehydration, the moisture content in the dough can meet the conditions of microwave puffing;

Described step (6) comprises:

Cool the crispy rice to 36°C ~ 40°C, and wait for the crispy rice to harden and shape;

Described step (7) comprises:

After cooling, mix quantitative tomato powder and spices evenly, and pack to obtain the finished product. the

Further, in step (1), the ultrafine pulverization treatment is carried out at 1300 r/min for 1 min. the

Further, in step (3), proofing conditions are 25°C-30°C, 30min-40min;

In step (5), after drying and dehydration, the drying temperature is 80° C., and when the drying temperature is 40 minutes to 50 minutes, the water content in the dough can meet the condition of microwave puffing. the

Further, in step (5), the optimum condition for microwave puffing is: when the water content is 13%, puffing for 35s, so that the puffing rate of rice crispy rice reaches the highest of 285%, and the effect of sensory evaluation is also the best. the

After adopting the above technical scheme, the present invention has the best sensory quality, unique sensory state, delicate and crisp taste, rich buckwheat rice fragrance and light fungus fragrance, high nutritional value, easy digestion and absorption, and beneficial for iron supplementation and nutrition. Xue Zhuyan is an ideal leisure and nutritious food with good social and economic benefits. the

The black fungus buckwheat nutritious rice crispy formula of the present invention takes nutrition as the concept, and the technology is healthy. As a nutritious and easy-to-digest leisure food, it is more popular with consumers and has great significance for the development and application of new black fungus products. the

Description of drawings

Fig. 1 is a flow chart of the preparation method of black fungus and buckwheat nutritional rice crisps provided by the embodiment of the present invention. the

Fig. 2 is a schematic diagram of the influence of baking conditions provided by the embodiments of the present invention on product sensory evaluation;

Fig. 3 is the schematic diagram of the influence of drying temperature and drying time on the water content of dough embryo provided by the embodiment of the present invention;

Fig. 4 is a schematic diagram of evaluating the influence of puffing time on dough embryos through sensory evaluation and puffing rate provided by the embodiment of the present invention. the

Detailed ways

In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention. the

The application principle of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments. the

The formula of the black fungus buckwheat nutritious rice crisp of the embodiment of the present invention comprises: the formula of black fungus buckwheat nutritious rice crisp comprises:

Main ingredients: the ratio of black fungus, cooked buckwheat flour and potato starch is 40-60:30-50:10;

Excipients: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, and drinking water in a ratio of 4-8:5-10:2-4:2-4:1-2:30-40. the

As shown in Figure 1, the preparation method of the black fungus buckwheat nutritious rice crisp of the embodiment of the present invention comprises the following steps:

S101: fresh black fungus is used, and the fresh black fungus becomes dry fungus after being exposed to the sun and air-dried, and the dried black fungus is crushed and sieved to 80 meshes, and the unsifted large black fungus particles are crushed again to obtain dry black fungus powder; The buckwheat is roasted at 120°C for 5-8 minutes, crushed and sieved to 80 mesh to obtain cooked buckwheat flour, and then subjected to ultrafine grinding to obtain ultrafinely pulverized black fungus dry powder and cooked buckwheat rice flour to 10-15 microns;

S102: Mix the quantitative black fungus dry powder, ripe buckwheat rice flour, potato starch and egg yolk powder at room temperature, then beat them evenly, then add edible salt, vegetable oil and drinking water and continue stirring evenly, knead into dough;

S103: The formula of black fungus and buckwheat nutritious rice crisp includes:

Main ingredients: the ratio of black fungus, cooked buckwheat flour and potato starch is 40-60:30-50:10;

Accessory materials: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, and drinking water in a ratio of 4-8:5-10:2-4:2-4:1-2:30-40. the

After dough preparation, proofing and post-cooking, embryo making, extrusion, cutting, drying, microwave puffing, cooling, seasoning and packaging, the finished product is obtained. the

In step S101, the ultrafine pulverization treatment is carried out under the condition of 1300 r/min for 1 min. the

In step S103, extrude to make thin slices with a thickness of 0.2 cm, and cut into 3×4 cm square dough embryos. the

In step S103, after drying and dehydration, when the drying temperature is 80° C. for 40 minutes to 50 minutes, the moisture content in the dough can meet the microwave puffing condition. the

In step S103 , the optimum condition for microwave puffing is: when the water content is 13%, puffing for 35s, so that the puffing rate of the rice crispy is the highest at 285%, and the effect of sensory evaluation is also the best. the

The present invention will be further described in conjunction with specific embodiments of the present invention:

The specific process steps of the black fungus and buckwheat rice crisp of the present invention include: raw material pretreatment, raw material proportioning, dough preparation, proofing and post-cooking, embryo making, extrusion, cutting, drying, microwave puffing, cooling, seasoning, and packaging to obtain the finished product ;

The pretreatment method of black fungus in the raw material is to use fresh black fungus, and the fresh black fungus will become dried fungus after being exposed to the sun and air-dried, and the dried black fungus will be crushed and sieved with 80 meshes, and the large black fungus particles that have not been sieved will be crushed again , to obtain black fungus dry powder; buckwheat was fried at 120°C for 5-8 minutes to ensure the release of aromatic substances therein, crushed and sieved to 80 meshes to obtain cooked buckwheat flour, and then subjected to ultrafine grinding, the condition was 1300r/min, 1min, to obtain Superfinely pulverized black fungus dry powder and cooked buckwheat rice flour to 10-15 microns;

The formula of black fungus buckwheat nutritious rice crisp includes: main ingredients: black fungus, cooked buckwheat flour, and potato starch in a ratio of 40-60:30-50:10; auxiliary materials: egg yolk powder, vegetable oil, tomato powder, spices, edible salt, The ratio of drinking water is 4 to 8:5 to 10:2 to 4:2 to 4:1 to 2:30 to 40, with the highest score after sensory evaluation. the

The raw materials are kneaded into dough according to the optimized ratio, pressed into thin slices with a thickness of 0.2cm, and cut into 3×4cm square dough; after drying and dehydration, the drying temperature is 80°C, 40min-50min, when the water in the dough The part content can meet the condition of microwave puffing. the

After the dough has been dried and dehydrated, it is determined that when the drying temperature is 50°C, the moisture content in the dough can meet the conditions of microwave puffing. After optimization, the optimal microwave puffing conditions are as follows: When the moisture content is 13%, puffing for 35s makes the puffing rate of rice crispy rice crispy reach the highest of 285%, and the effect of sensory evaluation is also the best. the

The invention develops a novel black fungus product, which has high nutritional value and good taste. the

The use effect of the present invention is further described by following specific tests:

1. Test samples: fresh black fungus; buckwheat; potato starch; water; edible salt; vegetable oil; white sugar; chicken essence; spices;

Test equipment: electric oven: Guangdong Suihua, model is VH-22;

Microwave oven: Midea, the model is MM720KG1-PW;

Blast drying oven: Shanghai Yaoshi Instrument Equipment Co., Ltd., model is YHG-9050A;

Operation points:

1. Raw material screening, cleaning, and drying: the pre-treatment method of black fungus in raw materials is to use fresh black fungus, which will become dry fungus after being exposed to the sun and air-dried. The large black fungus particles are pulverized again to obtain black fungus dry powder; the buckwheat is fried at 120°C for 5-8 minutes to ensure the release of the aromatic substances therein, crushed and sieved to 80 mesh to obtain cooked buckwheat flour, and then subjected to ultrafine pulverization, The condition is 1300r/min, 1min, to obtain ultra-finely pulverized black fungus dry powder and cooked buckwheat rice flour to 10-15 microns;

2. Raw material deployment: the ratio of black fungus, buckwheat and potato starch is 40-60:30-50:10;

The ratio of egg yolk powder, vegetable oil, edible salt and drinking water is 4-8:5-10:1-2:30-40, stir well;

3. Kneading dough, proofing and post-cooking, extruding, and embryo pressing: Knead the raw materials into dough, press it into thin slices with a thickness of 0.2cm, and cut into 3×4cm square embryos;

4. Drying and microwave puffing: the drying temperature is 80°C, 40min-50min;

5. The best conditions for microwave puffing: when the water content is 13%, puffing for 35s, so that the puffing rate of rice crispy reaches the highest of 285%, that is, rice crispy;

6. Cooling, seasoning, and packaging: After cooling the puffed rice crisps to room temperature, mix quantitative tomato powder and spices 2-4:2-4: evenly, and pack to obtain the finished product. the

2. Method:

1. Determination of moisture mass fraction: using constant weight method;

Moisture content = (mass of material before drying - mass of material at constant mass);

2. Volume measurement: using millet exclusion method;

The volume of the material = the total volume of the millet and the material - the volume of the millet;

3. Determination of expansion rate:

Product expansion rate = (volume after expansion - volume before expansion) / volume before expansion;

4. Sensory evaluation criteria: see Table 1:

Table 1 Sensory Evaluation Criteria

Note: This evaluation standard includes three aspects: formula optimization sensory evaluation standard, baking condition optimization evaluation standard, and microwave puffing evaluation standard. Each aspect is evaluated separately, and the scores have been marked. the

3. Formula optimization:

1. The dried black fungus powder and cooked buckwheat flour are used as the main raw materials, and the ratio of dried black fungus to cooked buckwheat flour, the percentage of potato starch, the percentage of moisture, and the percentage of spices are used as investigation factors, and the compatibility of spices is shown in Table 2. Combined with pre-test and actual production, each factor takes 7 levels, designs according to uniform test U ₇ (7 ³ ), takes sensory evaluation as evaluation index, test design and results are shown in Table 3;

Table 2 Spice formula

Table 3 U ₇ (7 ³ ) uniform test design and results (CD2＝0.1604)

Note: The sensory evaluation is carried out according to the formula optimization evaluation standard, with a full score of 30 points. the

According to the results of the uniform test, it can be determined that the best technological formula of black fungus and buckwheat nutritious rice crisp is: main ingredients: the ratio of black fungus, buckwheat, and potato starch is 40-60:30-50:10; auxiliary materials: egg yolk powder, vegetable oil, tomato The ratio of flour, spices, edible salt, and drinking water is 4-8:5-10:2-4:2-4:1-2:30-40, and the sensory evaluation score is 29 points, which is determined to be the best technological formula . the

2. Optimization of drying conditions

After the raw materials are mixed through the above process formula, they are kneaded into dough, extruded into sheets, and cut into pieces. After the process of cutting and forming, the drying conditions are optimized by a single factor test. the

single factor test:

The drying time is selected as 12 minutes, and the gradient test is carried out on six levels of drying temperature: 40°C, 50°C, 60°C, 70°C, 80°C, and 90°C. The sensory evaluation was carried out according to the evaluation standard for optimization of baking conditions, with a full score of 30 points. the

The drying temperature was selected as 80°C based on the above results, and gradient tests were performed on six levels of baking time: 20min, 25min, 30min, 35min, 40min, and 45min. The sensory evaluation is carried out according to the drying condition optimization evaluation standard, with a full score of 30 points. the

Single factor test results:

According to the single factor test results, the selection of drying conditions is analyzed, as shown in Figure 2, and the baking temperature is 80°C for 40 minutes. the

3. Optimization of dehydration and drying conditions:

Microwaves have internal heating characteristics, and the heating speed is very fast. The water in the dough is quickly vaporized and evaporated in a short period of time, and accumulates inside the dough to form internal vapor pressure. If the dough texture cannot withstand this pressure, it will cause volume expansion and produce puffing effect. Expanded and loose products can be obtained by microwave expansion. The puffing of the dough under the action of microwave is powered by water. If the moisture content is too low, the puffing power will be insufficient, the puffing rate will be low or even unable to puff, and it will be easily burnt; if the moisture content is too high, the product will be dry inside after puffing but the external moisture will not be removed sufficiently, the product will easily collapse and shrink, and the puffing rate will be low. Excessive moisture content will also cause the moisture inside the dough to vaporize rapidly during puffing but cannot be discharged, forming large air bubbles; if the water vapor continues to drain out, it will impact the air bubbles and burst them. These will damage the appearance quality of the product. Therefore, the dehydration and drying of the flour embryo is a necessary process link of the black fungus and buckwheat nutritious rice crisp. the

After the dough is baked at 80°C for 40 minutes, it is necessary to dehydrate and dry the baked dough to make it have a suitable water content range, so as to ensure the normal progress of the microwave puffing process. Therefore, at 40, 50, 60, 70, and 80°C, the dough was dried for 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, and 7 hours, and the temperature was measured by constant weight. method to determine the moisture content of dough. the

According to the analysis in Figure 3, it can be seen that with the gradual increase of heating temperature and heating time, the water content of dough embryos is very low. According to the sensory evaluation of its state, it can be seen that when the dough is heated at 80°C, the shape of the dough is slightly curved, there is obvious browning phenomenon, and the water basically disappears after 2 hours; the temperature disappears slowly at 40-50°C . Therefore, it can be confirmed that at 50°C, 2-4.5h stage dehydration and drying treatment, the water content of dough embryos at 7%-18% can meet the next microwave puffing conditions. the

4. Optimization of microwave puffing conditions:

Dehydrate and dry the dough embryo according to the above optimization process, and carry out microwave puffing treatment. The microwave puffing treatment time is 25s, 30s, 35s, 40s, 45s. And this index is used as an evaluation standard of microwave puffing; sensory evaluation is another evaluation standard of microwave puffing, and it is evaluated with reference to the evaluation standard of microwave puffing, with a full score of 30 points. the

According to Figure 4, after joint optimization from the two angles of puffing rate and sensory evaluation, the best condition for microwave puffing is: when the moisture content is 13%, puffing for 35s makes the puffing rate of rice crispy rice crispy reach the highest of 285%, and the effect of sensory evaluation is also the best good. the

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention should be included in the protection of the present invention. within range. the

Claims (9)

1. a black fungus buckwheat Nutritive Rice is crisp, it is characterized in that, through pretreatment, dough preparing, proof, after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling, seasoning, packaging are prepared from, wherein, described compositional selecting llowing group of materials:

Major ingredient: black fungus, ripe buckwheat, farina;

Auxiliary material: yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water arbitrary or its combination;

The ratio by mass percentage of each component described is followed successively by:

Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;

Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 4 ~ 8: 5 ~ 10: 2 ~ 4: 2 ~ 4: 1 ~ 2: 30 ~ 40.

2. black fungus according to claim 1 ripe buckwheat Nutritive Rice is crisp, it is characterized in that, granularity got by described black fungus powder and buckwheat ground rice is 10 ~ 15 microns.

3. black fungus buckwheat Nutritive Rice according to claim 2 is crisp, it is characterized in that, the ratio by mass percentage of each component described is followed successively by:

Major ingredient: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10;

Auxiliary material: the ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.

4. the preparation method that a black fungus buckwheat Nutritive Rice is crisp, it is characterized in that, utilize machinery or hydrokinetic method to overcome solid interior cohesiveness and make black fungus dry product cryogenic pulverization, thus the black fungus material of less than 3 millimeters and slaking buckwheat granular powder are broken to 10 ~ 15 microns; This preparation method by the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking in proportion composite through dough preparing, proof a kind of soft delicious and crisps of process exploitation such as after-ripening, embryo processed, extruding, cutting, drying, microwave bulking, cooling leisure black fungus buckwheat Nutritive Rice crisp, the crisp its preparation method of this black fungus buckwheat Nutritive Rice comprises the following steps:

(1) supplementary material pretreatment → (2) dough preparing, proof that → (3) after-ripening → (4) embryo processed, extruding, cutting (5) are dry, microwave bulking → (6) cooling.

5. the preparation method that black fungus buckwheat Nutritive Rice according to claim 4 is crisp, is characterized in that, comprise further:

(7) seasoning, packaging → (8) finished product;

This preparation method is by composite in proportion for the buckwheat ground rice after the black fungus powder of ultramicro grinding and expanded slaking, and concrete ratio is: the ratio of black fungus, ripe buckwheat, farina is 40 ~ 60: 30 ~ 50: 10; The ratio of yolk powder, vegetable oil, tomato meal, spice, edible salt, drinking water is 6: 8: 3: 3: 1.5: 35.

6. the preparation method that the black fungus buckwheat Nutritive Rice according to claim 4 or 5 is crisp, it is characterized in that, described step (1) comprising:

Adopt fresh black fungus, fresh black fungus through being exposed to the sun air-dry after become dried fungus, dry black fungus is through pulverization process, and sieve 80 orders, unsifted black fungus bulky grain is carried out pulverization process again, obtains black fungus dry powder; Buckwheat is through 120 DEG C of frying 5-8min, and 80 orders that pulverize and sieve obtain ripe buckwheat, then through ultramicro grinding process, obtains black fungus dry powder and slaking buckwheat ground rice to 10 ~ 15 micron of ultramicro grinding;

Described step (2) comprising:

Quantitative black fungus dry powder, slaking buckwheat ground rice, farina and yolk powder are at room temperature mixed, then beaten, then add edible salt, vegetable oil and drinking water and continue to stir, modulation is kneaded into dough;

Described step (3) comprising:

After-ripening is proofed to dough, makes the damp uniformity of dough;

Described step (4) comprising:

Dough briquetting press is crushed to the thin slice that thickness is 0.2cm, cuts into 3 × 4cm square face embryo;

Described step (5) comprising:

After drying and dehydrating, the water content in the embryo of face can meet the condition of microwave bulking;

Described step (6) comprising:

Be cooled to 36 DEG C ~ 40 DEG C by crisp for rice, treat that meter embrittlement is hard and shape;

Described step (7) comprising:

After cooling, quantitative tomato meal, spice are mixed, packaging gets product.

7. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, it is characterized in that, in step (1), ultramicro grinding process, condition is 1300r/min, 1min.

8. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, is characterized in that, in step (3), proof condition 25 DEG C ~ 30 DEG C, 30min ~ 40min;

In step (5), after drying and dehydrating, baking temperature is 80 DEG C, during 40min ~ 50min, and the water content in the embryo of face can meet the condition of microwave bulking.

9. the preparation method that black fungus buckwheat Nutritive Rice as claimed in claim 6 is crisp, is characterized in that, in step (5), microwave bulking optimum condition: when water content is 13%, expanded 35s, the expansion rate making rice crisp reaches 285% the highest, and subjective appreciation effect is also best.