CN103081971A

CN103081971A - Sweet osmanthus-flavor crispy rice and making method thereof

Info

Publication number: CN103081971A
Application number: CN2012105111317A
Authority: CN
Inventors: 陆昱森
Original assignee: Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Current assignee: Ningbo Yinzhou Fengming Industrial Product Design Co Ltd
Priority date: 2012-12-04
Filing date: 2012-12-04
Publication date: 2013-05-08

Abstract

The invention discloses sweet osmanthus-flavor crispy rice. The crispy rice is prepared from the following raw materials in percentage by mass: 40 to 60 percent of hulled wheat, 20 to 35 percent of carrot, 5 to 15 percent of water, 5 to 15 percent of peanut, 1 to 10 percent of sweet osmanthus powder, 1 to 2 percent of citric acid, 1 to 2 percent of zinc sulfate, 1 to 2 percent of galactooligosaccharide, 1 to 2 percent of fructo-oligosaccharide, 1 to 2 percent of vitamin, and 1 to 2 percent of sesame. A making method for the crispy rice comprises the following steps of: (1) cleaning the hulled wheat, the carrot and the peanut for later use; (2) adding all the raw materials into water, and beating the raw materials into paste; and (3) extruding the raw materials beaten to the paste in the step (2), cutting into slices with the thicknesses of 5 millimeters, braking in an oven of 200 to 230 DEG C for 5 to 10 minutes, and thus obtaining the crispy rice. The crispy rice slightly has fragrance, is good in taste and rich in nutrition, and fully meets the requirements of mass customers.

Description

Sweet osmanthus rice crust and preparation method thereof

Technical field

The present invention relates to field of food, specifically a kind of sweet osmanthus rice crust and preparation method thereof.

Background technology

Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching mainly forms with rice or Noodles, starch and flavor seasoning.The crispy rice instant, be easy to digestion, be a kind of leisure food of delicious food.Along with growth in the living standard, people improve constantly the requirement of daily bread, not only are particular about local flavor and more pay attention to the balanced in nutrition of food, and still there is following shortcoming in crispy rice in the market: 1, less because of raw material variety, and local flavor is not enough, makes its nutritive value that certain limitation be arranged; 2, preparation method is comparatively complicated, is not suitable for promoting.

Summary of the invention

The technical problem to be solved in the present invention is, overcomes the deficiencies in the prior art, and a kind of simple, nutritious sweet osmanthus rice crust and preparation method thereof of making is provided.

A technical solution of the present invention is:

A kind of sweet osmanthus rice crust, it is prepared from by the raw material of following mass percent: the wheat 40%-60% of shelling, carrot 20%-35%, water 5-15%, peanut 5%-15%, pollen powder of sweet osmanthus 1%-10%, citric acid 1%-2%, zinc sulfate 1%-2%, galactooligosaccharide 1%-2%, FOS 1%-2%, vitamin 1%-2%, sesame 1%-2%.

It is to be prepared by following sequential steps:

1. clean wheat, carrot and the peanut of shelling standby;

2. all raw materials are added to the water and break into the mud shape;

3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute

Described vitamin is one or more in vitamin A ~ E.

The preferred weight percent of described raw material is: the wheat 50% of shelling, carrot 25%, water 8%, peanut 10%, pollen powder of sweet osmanthus 1%, citric acid 1%, zinc sulfate 1%, galactooligosaccharide 1%, FOS 1%, vitamin 1%, sesame 1%.

Another technical problem to be solved by this invention is, overcomes the shortcoming of prior art, and a kind of preparation method of tomato egg crispy rice is provided.

Second technical solution of the present invention is as follows:

A kind of sweet osmanthus rice crust, it is to be prepared by following sequential steps:

1. clean wheat, carrot and the peanut of shelling standby;

2. all raw materials are added to the water and break into the mud shape;

3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute.

Crispy rice preparation method of the present invention compared with prior art has following advantage: by added pollen powder of sweet osmanthus and other nutritional labelings in the raw material of crispy rice, slightly the delicate fragrance taste is better to make crispy rice, and is nutritious, and makes and simply fully satisfy consumers in general's demand.

The specific embodiment

Below in conjunction with specific embodiment, the present invention is described in further details.

Embodiment 1:

Take the raw material of following quality: the wheat 5kg of shelling, carrot 2.5kg, water 0.8kg, peanut 1kg, pollen powder of sweet osmanthus 0.1kg, citric acid 0.1kg, zinc sulfate 0.1kg, galactooligosaccharide 0.1kg, FOS 0.1kg, vitamin 0.1kg, sesame 0.1kg.

Step preparation by following order:

1. clean wheat, carrot and the peanut of shelling standby;

2. all raw materials are added to the water and break into the mud shape;

3. the material extruding that step is broken into the mud shape in 2. is solid, then to be cut into thickness be that the sheet of 5 millimeters is put into the baking box of 200 ℃ and got final product in roasting 7 minutes.

Embodiment 2:

Take the raw material of following quality: the wheat 4kg of shelling, carrot 2.5kg, water 0.8kg, peanut 1.2kg, pollen powder of sweet osmanthus 0.8kg, citric acid 0.2kg, zinc sulfate 0.1kg, galactooligosaccharide 0.1kg, FOS 0.1kg, vitamin C 0.1kg, sesame 0.1kg; Its preparation method is with embodiment 1, but have following steps and parameter different: the baking temperature of step in 3. be at 220 ℃, 5 minutes baking time.

Embodiment 3:

Take the raw material of following quality: the wheat 4.5kg of shelling, carrot 2.5kg, water 1kg, peanut 0.5kg, pollen powder of sweet osmanthus 0.5kg, citric acid 0.2kg, zinc sulfate 0.2kg, galactooligosaccharide 0.2kg, FOS 0.2kg, vitamin C 0.1kg, sesame 0.1kg; Its preparation method is with embodiment 1.

Claims

1. sweet osmanthus rice crust, it is characterized in that: it is made by the raw material of following mass percent: the wheat 40%-60% of shelling, carrot 20%-35%, water 5-15%, peanut 5%-15%, pollen powder of sweet osmanthus 1%-10%, citric acid 1%-2%, zinc sulfate 1%-2%, galactooligosaccharide 1%-2%, FOS 1%-2%, vitamin 1%-2%, sesame 1%-2%.

2. it is to be made by following sequential steps to obtain:

1. clean wheat, carrot and the peanut of shelling standby;

2. all raw materials are added to the water and break into the mud shape;

3. sweet osmanthus rice crust according to claim 1, it is characterized in that: described vitamin is one or more in vitamin A-E.

4. sweet osmanthus rice crust according to claim 1, it is characterized in that: the percentage by weight of described raw material is: the wheat 50% of shelling, carrot 25%, water 8%, peanut 10%, pollen powder of sweet osmanthus 1%, citric acid 1%, zinc sulfate 1%, galactooligosaccharide 1%, FOS 1%, vitamin 1%, sesame 1%.

5. the preparation method of a sweet osmanthus rice crust is characterized in that: it is that step by following order prepares:

1. clean wheat, carrot and the peanut of shelling standby;

2. all raw materials are added to the water and break into the mud shape;

3. the material extruding that step is stirred evenly in 2. is solid, then to be cut into thickness be that the sheet of 3-5 millimeter is put into the baking box of 200 ℃-230 ℃ and got final product in roasting 5-10 minute.