CN103583996B - Coffee flavoured crispy rice - Google Patents
Coffee flavoured crispy rice Download PDFInfo
- Publication number
- CN103583996B CN103583996B CN201310598256.2A CN201310598256A CN103583996B CN 103583996 B CN103583996 B CN 103583996B CN 201310598256 A CN201310598256 A CN 201310598256A CN 103583996 B CN103583996 B CN 103583996B
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- China
- Prior art keywords
- rice
- water
- wheat
- raw material
- subsequent use
- 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 40
- 235000009566 rice Nutrition 0.000 title claims abstract description 40
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 28
- 241000209140 Triticum Species 0.000 claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 241000533293 Sesbania emerus Species 0.000 claims abstract description 20
- 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 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 19
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 19
- 239000004334 sorbic acid Substances 0.000 claims abstract description 19
- 239000005720 sucrose Substances 0.000 claims description 19
- 239000011812 mixed powder Substances 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 16
- 238000003756 stirring Methods 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
- 238000002791 soaking Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 3
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
Abstract
The invention discloses coffee-flavoured crispy rice which comprises the following raw materials in percentage by weight: 30-40% of wheat, 30-45% of black rice, 5-10% of coffee beans, 2-5% of milk, 1-2% of cane sugar, 0.01-0.05% of sorbic acid and 15-20% of water. According to the invention, the coffee flavoured crispy rice has the characteristics of simplicity in making, nutrition and unique flavour.
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
Not only first technical problem to be solved by this invention overcomes the shortcoming of above prior art: provide a kind of and make simply, have abundant nutrition but also have the caf crispy rice of peculiar flavour.
Technical solution of the present invention is as follows: a kind of caf crispy rice, and it is made up of the raw material of following percentage by weight: wheat 30%-40%, black rice 30%-45%, coffee bean 5%-10%, milk 2%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 15%-20%;
It is prepared by the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add first water and stir evenly into pureed raw material for standby, first water described account for by weight the water that takes in step 1) heavy 3/5;
4) by solid for the pureed material extruding stirred evenly in step 3), be cut into the rice crust piece that thickness is 3-5 millimeter again, then taking out for subsequent use after putting into 200 DEG C-230 DEG C oven for baking 5-10 minute, as adopted food die that material extruding is solid, then adopting commercially available microtome;
5) coffee bean being milled into powder puts into after second batch water boils 10-15 minute, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use, described second batch water account for by weight the water that takes in step 1) heavy 2/5;
6) rice crust piece baked in step 4) is added taking-up after soaking 3-5 minute in the slurry in step 5) and be placed in 200 DEG C of-230 DEG C of oven for baking 5-10 minute, caf crispy rice can be obtained.
As preferably, described caf crispy rice is made up of the raw material of following percentage by weight: wheat 35%-40%, black rice 30%-35%, coffee bean 8%-10%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%.
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, keep the strong fragrance of coffee and milk when can make finally to toast 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 30kg, black rice 37.95kg, coffee bean 5kg, milk 5kg, sucrose 2kg, sorbic acid 0.05kg, water 20kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 12kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 5 minutes;
5) coffee bean being milled into powder puts into after 8kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 10 minutes, caf crispy rice can be obtained.
Embodiment two
Take the raw material of following weight: wheat 35kg, black rice 32.95kg, coffee bean 8kg, milk 4kg, sucrose 2kg, sorbic acid 0.05kg, water 18kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 10.8kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 8 minutes;
5) coffee bean being milled into powder puts into after 7.2kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 8 minutes, caf crispy rice can be obtained.
Embodiment three
Take the raw material of following weight: wheat 36kg, black rice 31.95kg, coffee bean 8kg, milk 4kg, sucrose 2kg, sorbic acid 0.05kg, water 18kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 10.8kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 8 minutes;
5) coffee bean being milled into powder puts into after 7.2kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 8 minutes, caf crispy rice can be obtained.
Embodiment four
Take the raw material of following weight: wheat 37kg, black rice 30.95kg, coffee bean 8kg, milk 5kg, sucrose 1kg, sorbic acid 0.05kg, water 18kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 10.8kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 8 minutes;
5) coffee bean being milled into powder puts into after 7.2kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 8 minutes, caf crispy rice can be obtained.
Embodiment five
Take the raw material of following weight: wheat 38.99kg, black rice 30kg, coffee bean 9kg, milk 3kg, sucrose 1kg, sorbic acid 0.01kg, water 18kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 10.8kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 7 minutes;
5) coffee bean being milled into powder puts into after 7.2kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 8 minutes, caf crispy rice can be obtained.
Embodiment six
Take the raw material of following weight: wheat 39kg, black rice 30.99kg, coffee bean 8kg, milk 3kg, sucrose 1kg, sorbic acid 0.01kg, water 18kg;
Prepare according to the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add 10.8kg water and stir evenly into pureed raw material for standby;
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, the oven for baking then putting into 200 DEG C-230 DEG C is taken out for subsequent use after 7 minutes;
5) coffee bean being milled into powder puts into after 7.2kg water boils 15 minutes, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use in well-done coffee;
6) rice crust piece baked in step 4) is added in the slurry in step 5) to soak to take out after 5 minutes and be placed in 200 DEG C of-230 DEG C of oven for baking 8 minutes, caf crispy rice can be obtained.
Claims (2)
1. a caf crispy rice, is characterized in that: it is made up of the raw material of following percentage by weight: wheat 30%-40%, black rice 30%-45%, coffee bean 5%-10%, milk 2%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 15%-20%;
It is prepared by the step of following order:
1) each raw material is taken by said ratio;
2) wheat, black rice to be stirred evenly and to be milled into mixed powder for subsequent use;
3) toward step 2) in obtained wheat, black rice mixed powder in add first water and stir evenly into pureed raw material for standby, first water described account for by weight the water that takes in step 1) heavy 3/5;
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, take out for subsequent use after then putting into 200 DEG C-230 DEG C oven for baking 5-10 minute;
5) coffee bean being milled into powder puts into after second batch water boils 10-15 minute, adds milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use, described second batch water account for by weight the water that takes in step 1) heavy 2/5;
6) rice crust piece baked in step 4) is added taking-up after soaking 3-5 minute in the slurry in step 5) and be placed in 200 DEG C of-230 DEG C of oven for baking 5-10 minute, caf crispy rice can be obtained.
2. caf crispy rice according to claim 1, is characterized in that: it is made up of the raw material of following percentage by weight: wheat 35%-40%, black rice 30%-35%, coffee bean 8%-10%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598256.2A CN103583996B (en) | 2013-11-25 | 2013-11-25 | Coffee flavoured crispy rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598256.2A CN103583996B (en) | 2013-11-25 | 2013-11-25 | Coffee flavoured crispy rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103583996A CN103583996A (en) | 2014-02-19 |
| CN103583996B true CN103583996B (en) | 2015-01-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310598256.2A Expired - Fee Related CN103583996B (en) | 2013-11-25 | 2013-11-25 | Coffee flavoured crispy rice |
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| Country | Link |
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| CN (1) | CN103583996B (en) |
Families Citing this family (4)
| 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 |
| 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 |
| CN104757421A (en) * | 2015-03-27 | 2015-07-08 | 安徽先知缘食品有限公司 | Blueberry-flavour rice crust and preparation method thereof |
| CN106174001A (en) * | 2016-08-15 | 2016-12-07 | 安庆市江岸品香食品有限责任公司 | A kind of caf rice crust and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1317974C (en) * | 2004-11-24 | 2007-05-30 | 韩美香 | Rice crust and its production process |
| CN101461490A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Nutrition rice crust and making method |
| CN101461492A (en) * | 2007-12-19 | 2009-06-24 | 天津市中英保健食品有限公司 | Local flavor rice crust and making method |
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- 2013-11-25 CN CN201310598256.2A patent/CN103583996B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
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| CN103583996A (en) | 2014-02-19 |
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| SE01 | Entry into force of request for substantive examination | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yang Yuying Inventor before: Lu Yusen |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170720 Address after: 075061, No. 4, unit 13, building 303, lower Dongying, Shiqiao West, Zhangjiakou, Hebei Patentee after: Yang Yuying 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 | ||
| 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: 075061 303 unit 4, building 13, lower Dongying, Qiaoxi District, Zhangjiakou, Hebei. Patentee before: Yang Yuying |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181130 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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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150107 Termination date: 20191125 |