CN103689409A - 一种坚果蟹味大米脆片及其制备方法 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 25
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
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- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 13
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- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
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- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
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- 239000002131 composite material Substances 0.000 claims abstract description 7
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- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 235000013322 soy milk Nutrition 0.000 claims abstract description 4
- 238000010009 beating Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 7
- 241000508786 Arrhenatherum elatius Species 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 241000195955 Equisetum hyemale Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000130592 Hibiscus syriacus Species 0.000 claims description 6
- 235000018081 Hibiscus syriacus Nutrition 0.000 claims description 6
- 241001448537 Reineckea Species 0.000 claims description 6
- 241000123889 Rubus chingii Species 0.000 claims description 6
- 244000277583 Terminalia catappa Species 0.000 claims description 6
- 235000011517 Terminalia chebula Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005056 compaction Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
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- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种坚果蟹味大米脆片及其制备方法,其特征在于由下列重量份的原料制成:大米200-220、佛手花1-1.1、金樱花2-2.3、蚕豆叶1.3-1.5、覆盆子叶1.8-2、黄瓜叶1.5-1.8、吉祥草2.3-2.5、燕麦草2-2.3、腰果5-6、松子仁6-7、开心果仁8-9、蟹肉20-22、莲藕7-8、豆奶20-22、复合风味蛋白酶0.07-0.1、营养添加剂3-4。本发明添加了腰果、松子仁等多种坚果,其香味浓郁、营养丰富,含有蛋白质、油脂、矿物质、维生素等营养物质,可促进人体发育、增强体质,同时,本发明添加的蟹肉可显著改善本发明的风味,使得本发明鲜味十足,此外,本发明还具有舒肝理气、润肺和胃、清热解毒、明目的功效。
Description
技术领域
本发明属于食品加工技术领域,涉及一种大米,尤其涉及一种坚果蟹味大米脆片及其制备方法。
背景技术
大米是人们的主食之一,其含有蛋白质、脂肪、多种维生素及矿物质,可为人体补充能量。但目前市场上有关大米的产品品种口味少,且不具有保健功能,已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种坚果蟹味大米脆片及其制备方法,本发明具有口感好、营养丰富的特点。
本发明所采用的技术方案是:
一种坚果蟹味大米脆片,其特征在于由以下重量份的原料制成:
大米200-220、佛手花1-1.1、金樱花2-2.3、蚕豆叶1.3-1.5、覆盆子叶1.8-2、黄瓜叶1.5-1.8、吉祥草2.3-2.5、燕麦草2-2.3、腰果5-6、松子仁6-7、开心果仁8-9、蟹肉20-22、莲藕7-8、豆奶20-22、复合风味蛋白酶0.07-0.1、营养添加剂3-4;
所述营养添加剂由下列重量份的原料制成:豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
所述的坚果蟹味大米脆片的制备方法,其特征在于包括以下步骤:
(1)将佛手花、金樱花、蚕豆叶、覆盆子叶、黄瓜叶、吉祥草、燕麦草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将蟹肉加提取液打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得风味蟹肉液;
(3)将大米加一倍的水和风味蟹肉液,煮成米饭;
(4)将莲藕切块打浆,过滤得莲藕汁;将腰果、松子仁、开心果仁、莲藕汁混合入锅,炒至锅底干燥后出锅,研成粉末;
(5)将步骤(3)、(4)所得物料及剩余物料混合,打成泥,送入模具压实后脱模,切片,送入烤箱烤制5-6分钟,即得。
本发明的有益效果为:
本发明添加了腰果、松子仁等多种坚果,其香味浓郁、营养丰富,含有蛋白质、油脂、矿物质、维生素等营养物质,可促进人体发育、增强体质,同时,本发明添加的蟹肉可显著改善本发明的风味,使得本发明鲜味十足,此外,本发明还具有舒肝理气、润肺和胃、清热解毒、明目的功效。
具体实施方式
一种坚果蟹味大米脆片,其特征在于由以下重量份(公斤)的原料制成:
大米200、佛手花1.1、金樱花2.3、蚕豆叶1.5、覆盆子叶2、黄瓜叶1.8、吉祥草2.5、燕麦草2.3、腰果5、松子仁7、开心果仁8、蟹肉22、莲藕8、豆奶20、复合风味蛋白酶0.1、营养添加剂4;
所述营养添加剂由下列重量份(公斤)的原料制成:豆渣8、诃子1.2、木贼0.8、侧柏叶1.3、木槿叶1.5、生姜11、当归油0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
所述的坚果蟹味大米脆片的制备方法,包括以下步骤:
(1)将佛手花、金樱花、蚕豆叶、覆盆子叶、黄瓜叶、吉祥草、燕麦草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将蟹肉加提取液打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得风味蟹肉液;
(3)将大米加一倍的水和风味蟹肉液,煮成米饭;
(4)将莲藕切块打浆,过滤得莲藕汁;将腰果、松子仁、开心果仁、莲藕汁混合入锅,炒至锅底干燥后出锅,研成粉末;
(5)将步骤(3)、(4)所得物料及剩余物料混合,打成泥,送入模具压实后脱模,切片,送入烤箱烤制5-6分钟,即得。
Claims (2)
1.一种坚果蟹味大米脆片,其特征在于由以下重量份的原料制成:
大米200-220、佛手花1-1.1、金樱花2-2.3、蚕豆叶1.3-1.5、覆盆子叶1.8-2、黄瓜叶1.5-1.8、吉祥草2.3-2.5、燕麦草2-2.3、腰果5-6、松子仁6-7、开心果仁8-9、蟹肉20-22、莲藕7-8、豆奶20-22、复合风味蛋白酶0.07-0.1、营养添加剂3-4;
所述营养添加剂由下列重量份的原料制成:豆渣8-9、诃子1-1.2、木贼0.8-1、侧柏叶1.1-1.3、木槿叶1.3-1.5、生姜10-11、当归油0.1-0.2;
制备方法为:(1)将生姜切片,加4-5倍的水打浆,在所得浆液中加入诃子、木贼、侧柏叶、木槿叶加热煎煮3-4小时,过滤除渣,收集滤液;
(2)将滤液与剩余物料混合,小火熬膏,经冷冻干燥后研成粉末,即得。
2.根据权利要求1所述的坚果蟹味大米脆片的制备方法,其特征在于包括以下步骤:
(1)将佛手花、金樱花、蚕豆叶、覆盆子叶、黄瓜叶、吉祥草、燕麦草加5-6倍的水文火煎煮40-50分钟,过滤除渣,得提取液;
(2)将蟹肉加提取液打浆,在50-55℃下加入复合风味蛋白酶,水解3-4小时,得风味蟹肉液;
(3)将大米加一倍的水和风味蟹肉液,煮成米饭;
(4)将莲藕切块打浆,过滤得莲藕汁;将腰果、松子仁、开心果仁、莲藕汁混合入锅,炒至锅底干燥后出锅,研成粉末;
(5)将步骤(3)、(4)所得物料及剩余物料混合,打成泥,送入模具压实后脱模,切片,送入烤箱烤制5-6分钟,即得。
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CN101999599A (zh) * | 2010-10-30 | 2011-04-06 | 广东金友集团有限公司 | 一种保健大米及其制备方法 |
CN102178149A (zh) * | 2011-04-15 | 2011-09-14 | 刘宝虎 | 一种保健香米或米糊及其制备方法 |
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CN101999599A (zh) * | 2010-10-30 | 2011-04-06 | 广东金友集团有限公司 | 一种保健大米及其制备方法 |
CN102178149A (zh) * | 2011-04-15 | 2011-09-14 | 刘宝虎 | 一种保健香米或米糊及其制备方法 |
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CN104256410A (zh) * | 2014-08-12 | 2015-01-07 | 安徽阳光药业有限公司 | 一种玛咖枸杞片及其制备方法 |
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Application publication date: 20140402 |
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