CN103637096A - Wine flavor popcorn and preparation method thereof - Google Patents
Wine flavor popcorn and preparation method thereof Download PDFInfo
- Publication number
- CN103637096A CN103637096A CN201310552765.1A CN201310552765A CN103637096A CN 103637096 A CN103637096 A CN 103637096A CN 201310552765 A CN201310552765 A CN 201310552765A CN 103637096 A CN103637096 A CN 103637096A
- Authority
- CN
- China
- Prior art keywords
- parts
- grape
- popcorn
- iblet
- wine
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000796 flavoring agent Substances 0.000 title abstract description 4
- 235000019634 flavors Nutrition 0.000 title abstract description 4
- 241000482268 Zea mays subsp. mays Species 0.000 title abstract 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 26
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 26
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 26
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241000427159 Achyranthes Species 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000471262 Ardisia japonica Species 0.000 claims abstract description 4
- 241000208688 Eucommia Species 0.000 claims abstract description 4
- 241000112528 Ligusticum striatum Species 0.000 claims abstract description 4
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 4
- 241000219095 Vitis Species 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 235000020429 malt syrup Nutrition 0.000 claims description 7
- 241000132536 Cirsium Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 241000245240 Lonicera Species 0.000 claims description 3
- 241001570521 Lonicera periclymenum Species 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 238000009955 starching Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 239000006188 syrup Substances 0.000 abstract 2
- 235000020357 syrup Nutrition 0.000 abstract 2
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 235000019475 Ginkgo biloba 'Jade Butterflies' Nutrition 0.000 abstract 1
- 241001149107 Limonium bicolor Species 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses wine flavor popcorn, which is prepared by the following raw materials by weight: 300-350 parts of dry niblet, 30-40 parts of grape, 20-30 parts of snow pear, 2-3 parts of achyranthes root, 1-2 parts of circium japonicum, 2-3 parts of honeysuckle flower, 1-2 parts of limonium bicolor, 1-2 parts of ligusticum wallichii, 1-2 parts of jade butterfly, 2-3 parts of dried orange peel, 1-2 parts of eucommia, 1-2 parts of Japanese ardisia stem and leaf, 2-3 parts of wolfberry, 20-30 parts of maltose syrup, 60-70 parts of wine, and 30-40 parts of white sesame seed powder. Grape and snow pear are added into niblet so as that popcorn has fruit flavor; traditional Chinese medicine raw materials are added so as that the popcorn has efficacies of clearing heat, detoxifying, dispelling wind and heat, warming the spleen and stomach, strengthening muscles and bones, and nourishing liver and kidney; wine and maltose syrup are stewed and moistened so as that the popcorn has unique local flavor, and is delicious and sweet; and white sesame seed powder is coated out of the popcorn so as that the popcorn has very abundant taste.
Description
?
Technical field
The present invention relates to a kind of puffed rice, relate in particular to a kind of grape vinosity puffed rice and preparation method thereof.
Background technology
Puffed rice is the food that liked by people, but its trophic structure is single, and taste is single; The invention provides a kind of grape vinosity puffed rice, not only mouthfeel is fragrant and sweet for this reason, and nutrition is also abundanter.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of grape vinosity puffed rice and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A grape vinosity puffed rice is to be made by the raw material of following weight parts:
Corn distiller's dried grain 300-350, grape 30-40, snow pear 20-30, root of bidentate achyranthes 2-3, setose thistle 1-2, honeysuckle 2-3, twocolor sealavander herb 1-2, Ligusticum wallichii 1-2, SEMEN OROXYLI 1-2, dried orange peel 2-3, bark of eucommia 1-2, Japanese ardisia 1-2, fruit of Chinese wolfberry 2-3, malt syrup 20-30, grape wine 60-70, white sesameseed powder 30-40.
A grape vinosity puffed rice preparation method, comprises the following steps:
(1) grape is removed to seed, snow pear peeling stoning, mixes making beating with 2-3 times of boiling water, adds the pectase of starching weight 1-2% after cooling, and enzymolysis 2-3 hour at 30-35 ℃, filters after the enzyme that goes out, and obtains enzymolysis liquid;
(2) by Chinese medicine material co-grindings such as the root of bidentate achyranthes, setose thistle, honeysuckles, add 8-10 times of clear water, slow fire boiling 40-50 minute, filters, and obtains filtrate;
(3) corn distiller's dried grain and above-mentioned enzymolysis liquid, filtrate are mixed into pot, add a cover and boil rear little fire stewed 50-60 minute slowly, pull iblet out, at 50-60 ℃, dry;
(4) iblet of above-mentioned oven dry is mixed with malt syrup, grape wine, the stewing profit of little fire is sprinkled into white sesameseed powder to micro-dry in 30-40 minute, constantly stir-fries it is evenly sticked on iblet surface, takes out iblet expanded, obtains puffed rice.
Compared with prior art, advantage of the present invention is:
The present invention adds grape in iblet, snow pear makes it have fruit aroma, add Chinese medicine material and make it have the effect of clearing heat and detoxicating, dispelling wind and heat from the body, warm taste, strengthening the bones and muscles, filling liver kidney, by grape wine and the stewing profit of malt syrup, make its unique flavor, fragrant and sweet delicious, outside wraps white sesameseed powder makes it be rich in mouthfeel.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A grape vinosity puffed rice is to be made by the raw material of following weight (jin):
Corn distiller's dried grain 300, grape 30, snow pear 20, the root of bidentate achyranthes 2, setose thistle 1, honeysuckle 2, twocolor sealavander herb 1, Ligusticum wallichii 1, SEMEN OROXYLI 1, dried orange peel 2, the bark of eucommia 1, the Japanese ardisia 1, the fruit of Chinese wolfberry 2, malt syrup 20, grape wine 60, white sesameseed powder 30.
A grape vinosity puffed rice preparation method, comprises the following steps:
(1) grape is removed to seed, snow pear peeling stoning, mixes making beating with 3 times of boiling water, adds after cooling and starches the pectase that weighs 1%, and at 35 ℃, enzymolysis is 2 hours, after the enzyme that goes out, filters, and obtains enzymolysis liquid;
(2) by Chinese medicine material co-grindings such as the root of bidentate achyranthes, setose thistle, honeysuckles, add 10 times of clear water, slow fire boiling 50 minutes, filters, and obtains filtrate;
(3) corn distiller's dried grain and above-mentioned enzymolysis liquid, filtrate are mixed into pot, add a cover and boil rear little fire stewed 60 minutes slowly, pull iblet out, at 60 ℃, dry;
(4) iblet of above-mentioned oven dry is mixed with malt syrup, grape wine, the stewing profit of little fire is sprinkled into white sesameseed powder to micro-dry in 40 minutes, constantly stir-fries it is evenly sticked on iblet surface, takes out iblet expanded, obtains puffed rice.
Claims (2)
1. a grape vinosity puffed rice, it is characterized in that being made by the raw material of following weight parts:
Corn distiller's dried grain 300-350, grape 30-40, snow pear 20-30, root of bidentate achyranthes 2-3, setose thistle 1-2, honeysuckle 2-3, twocolor sealavander herb 1-2, Ligusticum wallichii 1-2, SEMEN OROXYLI 1-2, dried orange peel 2-3, bark of eucommia 1-2, Japanese ardisia 1-2, fruit of Chinese wolfberry 2-3, malt syrup 20-30, grape wine 60-70, white sesameseed powder 30-40.
2. a grape vinosity puffed rice preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) grape is removed to seed, snow pear peeling stoning, mixes making beating with 2-3 times of boiling water, adds the pectase of starching weight 1-2% after cooling, and enzymolysis 2-3 hour at 30-35 ℃, filters after the enzyme that goes out, and obtains enzymolysis liquid;
(2) by Chinese medicine material co-grindings such as the root of bidentate achyranthes, setose thistle, honeysuckles, add 8-10 times of clear water, slow fire boiling 40-50 minute, filters, and obtains filtrate;
(3) corn distiller's dried grain and above-mentioned enzymolysis liquid, filtrate are mixed into pot, add a cover and boil rear little fire stewed 50-60 minute slowly, pull iblet out, at 50-60 ℃, dry;
(4) iblet of above-mentioned oven dry is mixed with malt syrup, grape wine, the stewing profit of little fire is sprinkled into white sesameseed powder to micro-dry in 30-40 minute, constantly stir-fries it is evenly sticked on iblet surface, takes out iblet expanded, obtains puffed rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552765.1A CN103637096A (en) | 2013-11-11 | 2013-11-11 | Wine flavor popcorn and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310552765.1A CN103637096A (en) | 2013-11-11 | 2013-11-11 | Wine flavor popcorn and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637096A true CN103637096A (en) | 2014-03-19 |
Family
ID=50242504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310552765.1A Pending CN103637096A (en) | 2013-11-11 | 2013-11-11 | Wine flavor popcorn and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637096A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055020A (en) * | 2014-05-26 | 2014-09-24 | 安徽省怀远县三源食品有限责任公司 | Pineapple and corn cake in hot toffee and preparation method thereof |
| CN104207027A (en) * | 2014-07-25 | 2014-12-17 | 普定县银丰农业科技发展有限公司 | Health-caring puffed corn containing panax notoginseng component and preparation method thereof |
| CN105124434A (en) * | 2015-09-09 | 2015-12-09 | 安徽徽普生物科技有限责任公司 | Processing method for wheat puffed food |
| CN104222868B (en) * | 2014-09-15 | 2017-04-05 | 苏州口水娃食品有限公司 | A kind of nutrition fruity puffed rice and preparation method thereof |
| CN113080377A (en) * | 2021-04-25 | 2021-07-09 | 安徽李永明清真食品有限公司 | Popcorn and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
-
2013
- 2013-11-11 CN CN201310552765.1A patent/CN103637096A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637239A (en) * | 2009-08-26 | 2010-02-03 | 广东省食品工业研究所 | Functional sugar-free microwave puffed rice and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055020A (en) * | 2014-05-26 | 2014-09-24 | 安徽省怀远县三源食品有限责任公司 | Pineapple and corn cake in hot toffee and preparation method thereof |
| CN104207027A (en) * | 2014-07-25 | 2014-12-17 | 普定县银丰农业科技发展有限公司 | Health-caring puffed corn containing panax notoginseng component and preparation method thereof |
| CN104222868B (en) * | 2014-09-15 | 2017-04-05 | 苏州口水娃食品有限公司 | A kind of nutrition fruity puffed rice and preparation method thereof |
| CN105124434A (en) * | 2015-09-09 | 2015-12-09 | 安徽徽普生物科技有限责任公司 | Processing method for wheat puffed food |
| CN113080377A (en) * | 2021-04-25 | 2021-07-09 | 安徽李永明清真食品有限公司 | Popcorn and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140319 |