CN103564341B - Coffee-flavored rice crust - Google Patents
Coffee-flavored rice crust Download PDFInfo
- Publication number
- CN103564341B CN103564341B CN201310598489.2A CN201310598489A CN103564341B CN 103564341 B CN103564341 B CN 103564341B CN 201310598489 A CN201310598489 A CN 201310598489A CN 103564341 B CN103564341 B CN 103564341B
- Authority
- CN
- China
- Prior art keywords
- rice
- raw material
- wheat
- sucrose
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 19
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 19
- 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 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 18
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 18
- 239000004334 sorbic acid Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 239000011812 mixed powder Substances 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The invention discloses a coffee-flavored rice crust which is prepared from the following raw materials in percentage by weight: 32%-38% of wheat, 35%-40% of black rice, 6%-8% of coffee beans, 3%-5% of milk, 1%-2% of sucrose, 0.01%-0.05% of sorbic acid and 16%-18% of water. The coffee-flavored rice crust has the characteristics of simple preparation process, nutritiveness and unique flavor.
Description
Technical field
The present invention relates to a kind of food, is specifically a kind of caf crispy rice.
Background technology
Current crispy rice is deeply by the pot foods that consumers in general like, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, can leisure food be become, dining table delicacies can be become again.
Along with growth in the living standard, the requirement of people to daily bread improves constantly, be particular about balanced in nutrition while also pursue the peculiar flavour of food, crispy rice in the market because of raw material variety less, nutritive value has certain limitation, also lack unique local flavor, and preparation method is comparatively complicated.
Summary of the invention
First technical problem to be solved by this invention overcomes the shortcoming of above prior art: provide a kind of and make simply, i.e. nutrition but also have the caf crispy rice of peculiar flavour.
Technical solution of the present invention is as follows: wheat 32%-38%, black rice 35%-40%, coffee bean 6%-8%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%;
It is prepared by following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 10-15 minute, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then the rice crust piece that thickness is 3-5 millimeter is cut into; As material extruding is solid in adopted food die, then adopt commercially available microtome, finally can obtain caf crispy rice after fried for rice crust piece 5-10 minute.
As preferably, wheat 33%-35%, black rice 36%-38%, coffee bean 6%-7%, milk 3%-4%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-17%.
The invention has the beneficial effects as follows: the formula scientific and reasonable according to the present invention has unique local flavor in conjunction with the caf crispy rice that preparation method of the present invention makes, remain black rice perfectly, wheat, the nutritional labeling of the raw materials such as milk, for market has increased the typical local food that a kind of old children all likes newly, coffee bean is milled into powder and carries out poach 10-15 minute by the present invention, coordinate milk and sucrose, can make final fried time keep the strong fragrance of coffee and milk and be unlikely to occur spoiled problem, preparation method of the present invention is simply efficient simultaneously, substantially increase production efficiency, be applicable to promoting.
Detailed description of the invention
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment one
Take the raw material of following weight: wheat 32kg, black rice 37kg, coffee bean 8kg, milk 5kg, sucrose 1.95kg, sorbic acid 0.05kg, water 16kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 10 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice after fried for rice crust piece 8 minutes.
Embodiment two
Take the raw material of following weight: wheat 35kg, black rice 36kg, coffee bean 6kg, milk 5kg, sucrose 1.95kg, sorbic acid 0.05kg, water 16kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice by after rice crust piece oil deep fry for five minutes.
Embodiment three
Take the raw material of following weight: wheat 34.99kg, black rice 35kg, coffee bean 6kg, milk 5kg, sucrose 1kg, sorbic acid 0.01kg, water 18kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice by after rice crust piece oil deep fry for five minutes.
Embodiment four
Take the raw material of following weight: wheat 33.98kg, black rice 37kg, coffee bean 6kg, milk 4kg, sucrose 2kg, sorbic acid 0.02kg, water 17kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice by after rice crust piece oil deep fry for five minutes.
Embodiment five
Take the raw material of following weight: wheat 34kg, black rice 36.99kg, coffee bean 7kg, milk 3kg, sucrose 2kg, sorbic acid 0.01kg, water 17kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice by after rice crust piece oil deep fry for five minutes.
Embodiment six
Take the raw material of following weight: wheat 35kg, black rice 36kg, coffee bean 6kg, milk 3kg, sucrose 2kg, sorbic acid 0.01kg, water 17.99kg;
Prepare according to following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice by after rice crust piece oil deep fry for five minutes.
Claims (1)
1. a caf crispy rice, is characterized in that: it is made up of the raw material of following percentage by weight: wheat 33%-35%, black rice 36%-38%, coffee bean 6%-7%, milk 3%-4%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-17%;
It is prepared by following step:
1) each raw material is taken by said ratio;
2) coffee bean being milled into powder puts into after water boils 10-15 minute, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
3) wheat, black rice are stirred evenly and are milled into mixed powder, then mixed powder is joined step 2) in stir evenly into pureed raw material in the slurry for preparing;
4) by step 3) in the pureed material extruding that stirs evenly solid, then be cut into the rice crust piece that thickness is 3-5 millimeter, finally can obtain caf crispy rice after fried for rice crust piece 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598489.2A CN103564341B (en) | 2013-11-25 | 2013-11-25 | Coffee-flavored rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598489.2A CN103564341B (en) | 2013-11-25 | 2013-11-25 | Coffee-flavored rice crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103564341A CN103564341A (en) | 2014-02-12 |
| CN103564341B true CN103564341B (en) | 2015-04-22 |
Family
ID=50037735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598489.2A Expired - Fee Related CN103564341B (en) | 2013-11-25 | 2013-11-25 | Coffee-flavored rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564341B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932056B (en) * | 2014-04-16 | 2015-09-09 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of apple aroma crispy rice |
| CN103907830B (en) * | 2014-04-16 | 2015-07-15 | 宁波市鄞州风名工业产品设计有限公司 | Preparation method for hylocereus undulatus flavor rice crusts |
| CN103976285A (en) * | 2014-04-17 | 2014-08-13 | 马鞍山市瑞利食品有限公司 | Coffee-milk-fragrant crispy rice and processing method thereof |
| CN103976278B (en) * | 2014-04-17 | 2016-04-20 | 马鞍山市瑞利食品有限公司 | A kind of radix polygonati officinalis red date crispy rice and processing method thereof |
| CN103947932B (en) * | 2014-04-22 | 2015-10-28 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of Kiwi berry rice crust |
| CN103907831B (en) * | 2014-04-22 | 2015-11-25 | 宁波江东唐通机电设备有限公司 | The preparation method of mulberry fruit rice crust |
| CN103976280B (en) * | 2014-05-23 | 2016-06-08 | 宁波市鄞州风名工业产品设计有限公司 | The preparation method of Fructus Litchi fragrance rice crust |
| CN105995539A (en) * | 2016-07-14 | 2016-10-12 | 安徽省绿福农业科技股份有限公司 | Pumpkin-coffee rice crust |
| CN106174006A (en) * | 2016-07-14 | 2016-12-07 | 安徽省绿福农业科技股份有限公司 | A kind of skin maintenance rice crust |
| CN105995540A (en) * | 2016-07-14 | 2016-10-12 | 安徽省绿福农业科技股份有限公司 | Rhizoma polygonati odorati and radix achyranthis bidentatae rice crusts |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543842A (en) * | 2003-11-11 | 2004-11-10 | 杨志强 | Black rice crispy rice |
| CN101632424B (en) * | 2009-07-30 | 2012-02-29 | 芜湖市祥荣食品有限公司 | Crispy black rice and preparation method thereof |
| CN102919722A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Coffee cornflake and preparation method thereof |
-
2013
- 2013-11-25 CN CN201310598489.2A patent/CN103564341B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN103564341A (en) | 2014-02-12 |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Tian Ping Inventor before: Lu Yusen |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170718 Address after: 075713, No. 1 Garden Street, South Village, South Village, Weixian County, Hebei, Zhangjiakou Patentee after: Tian Ping Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd. |
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| TR01 | Transfer of patent right |
Effective date of registration: 20180713 Address after: 330218 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194 Patentee after: Zhu Yun Address before: 075713 No. 1 Garden Street, Nan Liu Zhuang village, Nan Liu Zhuang Town, Weixian County, Zhangjiakou, Hebei Patentee before: Tian Ping |
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| TR01 | Transfer of patent right |
Effective date of registration: 20181129 Address after: 405400 Shuaixiang Road, Fenghuang Community, Hanfeng Street, Kaizhou District, Chongqing Patentee after: Chongqing swe sang Food Industry Co. Ltd Address before: 330218 Nanchang, Jiangxi province Nanchang County Tacheng Township Hu Po Village 194 Patentee before: Zhu Yun |
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| TR01 | Transfer of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150422 Termination date: 20191125 |
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| CF01 | Termination of patent right due to non-payment of annual fee |