CN103932056A - Method for preparing apple taste crispy rice - Google Patents
Method for preparing apple taste crispy rice Download PDFInfo
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- CN103932056A CN103932056A CN201410152192.8A CN201410152192A CN103932056A CN 103932056 A CN103932056 A CN 103932056A CN 201410152192 A CN201410152192 A CN 201410152192A CN 103932056 A CN103932056 A CN 103932056A
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- apple
- crispy rice
- powder
- buckwheat
- dry powder
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- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for preparing apple taste crispy rice. The apple taste crispy rice is prepared by the following steps: (1) firstly, preparing dried apples from apples, finally, grinding the dried apples into apple powder for later use; (2) respectively preparing buckwheat powder and wheat powder from buckwheat and wheat for later use; (3) mixing the apple powder with the buckwheat powder and adding fresh milk to evenly agitate, and adding wheat powder, honey, potassium sorbate and flour to form a paste material; (4) extruding the paste material, slicing, then putting the extruded and sliced paste material into an oven and baking for 5-10 minutes, and finally taking out the baked rice crust, and scattering a layer of mixed powder of saccharin and apple powder. The apple taste crispy rice prepared by the method has the characteristics of being simple to prepare, abundant in nutrition and unique in flavor.
Description
Technical field
The present invention relates to a kind of food, is specifically a kind of preparation method of apple aroma crispy rice.
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 is mainly with rice or Noodles, starch and flavor seasoning composition.Crispy rice instant, be easy to digestion, can become leisure food, can become again dining table delicacies.
Along with growth in the living standard, people improve constantly the requirement of daily bread, being particular about the peculiar flavour of also pursuing food in balanced in nutrition, 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 is to overcome the shortcoming of above prior art: a kind of preparation method who has abundant nutrition to have again the apple aroma crispy rice of peculiar flavour is provided.
Technical solution of the present invention is as follows: a kind of preparation method of apple aroma crispy rice, and it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5-10mm, the citric acid solution that apple slice is placed in to 0.4-1g/l again soaks 5-10 minute, then apple slice is placed in to the dehydration of freeze-day with constant temperature machine inner drying and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by apple dry powder and the step 2 prepared in step 1)) in preparation buckwheat mix and add fresh milk to stir evenly, then add step 2) in prepare wheat flour, honey, potassium sorbate and face become dough raw material;
4) by solid the dough material extruding of preparing in step 3), be cut into again the sheet that thickness is 3-5 millimeter, as adopt food die that material extruding is solid, adopt again commercially available slicer section, then put into the roasting 5-10 minute of baking box of 200 DEG C-230 DEG C, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the apple dry powder preparing in one deck asccharin and step 1).
As preferably, in step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 60-80 DEG C, and be 5-10 hour drying time.
As preferably, in step 3), the percentage by weight of the each component of dough raw material is: apple dry powder 53-63%, buckwheat 10-20%, fresh milk 8-15%, wheat flour 10-15%, honey 1-3%, potassium sorbate 0.2-0.5%.
As preferably, in step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5-8.
The invention has the beneficial effects as follows: the apple aroma crispy rice of making according to method of the present invention has kept peculiar flavour and the nutritional labeling of apple, for market has increased the typical local food that a kind of old children all likes newly, preparation method of the present invention is simply efficient simultaneously, has greatly improved production efficiency.
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 mono-
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 10mm, the citric acid solution that again apple slice is placed in to 0.4g/l soaks 10 minutes, then apple slice is placed in to commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by apple dry powder and the step 2 prepared in step 1)) in preparation buckwheat mix and add commercially available Pasteur's fresh milk to stir evenly, then add step 2) in prepare wheat flour, honey, potassium sorbate and become dough raw material;
4) the dough raw material of preparing in step 3) is added in food die, push solid, be cut into again the sheet that thickness is 3-5 millimeter, as adopt food die that material extruding is solid, adopt again commercially available slicer section, then putting into the baking box of 200 DEG C bakes 5 minutes, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the apple dry powder preparing in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 80 DEG C, and be 5 hours drying time.
In step 3), the percentage by weight of the each component of dough raw material is: apple dry powder 53%, buckwheat 20%, Pasteur's fresh milk 12%, wheat flour 12%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:8.
Embodiment bis-
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5mm, the citric acid solution that again apple slice is placed in to 0.8g/l soaks 8 minutes, then apple slice is placed in to commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by apple dry powder and the step 2 prepared in step 1)) in preparation buckwheat mix and add fresh milk to stir evenly, then add step 2) in prepare wheat flour, add in addition honey, potassium sorbate and face to become dough raw material;
4) the dough raw material of preparing in step 3) is added in food die, push solid, be cut into again the sheet that thickness is 3-5 millimeter, as adopt food die that material extruding is solid, adopt again commercially available slicer section, then putting into the baking box of 230 DEG C bakes 5 minutes, finally the good crispy rice of baking is taken out, sprinkled the mixed powder of the apple dry powder preparing in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 60 DEG C, and be 10 hours drying time.
In step 3), the percentage by weight of the each component of dough raw material is: apple dry powder 63%, buckwheat 10%, fresh milk 14%, wheat flour 10%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5.
Embodiment tri-
A preparation method for apple aroma crispy rice, it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 8mm, the citric acid solution that again apple slice is placed in to 1g/l soaks 10 minutes, then apple slice is placed in to commercially available freeze-day with constant temperature machine inner drying dehydration and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by apple dry powder and the step 2 prepared in step 1)) in preparation buckwheat mix and add fresh milk to stir evenly, then add step 2) in prepare wheat flour, add in addition honey, potassium sorbate and become dough raw material;
4) the dough raw material of preparing in step 3) is added in food die, push solid, be cut into again the sheet that thickness is 3-5 millimeter, then putting into the baking box of 220 DEG C bakes 10 minutes, finally the good crispy rice of baking is taken out, the mixed powder that sprinkles the apple dry powder preparing in one deck asccharin and step 1), wherein the addition of mixed powder is determined according to taste demand.
In step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 70 DEG C, and be 10 hours drying time.
In step 3), the percentage by weight of the each component of dough raw material is: apple dry powder 58%, buckwheat 15%, fresh milk 14%, wheat flour 10%, honey 2.8%, potassium sorbate 0.2%.
In step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:7.
Claims (4)
1. a preparation method for apple aroma crispy rice, is characterized in that: it is prepared by following steps:
1) first by apple peel, stoning, be cut into the apple slice of 5-10mm, the citric acid solution that apple slice is placed in to 0.4-1g/l again soaks 5-10 minute, then apple slice is placed in to the dehydration of freeze-day with constant temperature machine inner drying and makes dried apple slices, finally dried apple slices is milled into apple dry powder stand-by;
2) by buckwheat with wheat makes buckwheat respectively and wheat flour is for subsequent use;
3) by apple dry powder and the step 2 prepared in step 1)) in preparation buckwheat mix and add fresh milk to stir evenly, then add step 2) in prepare wheat flour, add in addition honey, potassium sorbate and face to become dough raw material;
4) by solid the dough material extruding of preparing in step 3), be cut into again the sheet that thickness is 3-5 millimeter, then put into the roasting 5-10 minute of baking box of 200 DEG C-230 DEG C, finally the good crispy rice of baking is taken out, sprinkle the mixed powder of the apple dry powder preparing in one deck asccharin and step 1).
2. the preparation method of apple aroma crispy rice according to claim 1, is characterized in that: in step 1), the temperature of freeze-day with constant temperature machine drying and dehydrating is 60-80 DEG C, and be 5-10 hour drying time.
3. the preparation method of apple aroma crispy rice according to claim 1, is characterized in that: in step 3), the percentage by weight of the each component of dough raw material is: apple dry powder 53-63%, buckwheat 10-20%, fresh milk 8-15%, wheat flour 10-15%, honey 1-3%, potassium sorbate 0.2-0.5%.
4. the preparation method of apple aroma crispy rice according to claim 1, is characterized in that: in step 4), in described mixed powder, the weight ratio of asccharin and apple dry powder is 1:5-8.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410152192.8A CN103932056B (en) | 2014-04-16 | 2014-04-16 | The preparation method of apple aroma crispy rice |
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| CN201410152192.8A CN103932056B (en) | 2014-04-16 | 2014-04-16 | The preparation method of apple aroma crispy rice |
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| CN103932056A true CN103932056A (en) | 2014-07-23 |
| CN103932056B CN103932056B (en) | 2015-09-09 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595182A (en) * | 2016-02-29 | 2016-05-25 | 胡健强 | Rice crusts containing grape seed components |
| CN105661322A (en) * | 2016-02-16 | 2016-06-15 | 胡健强 | Rice crust containing grape seed component |
| CN107212283A (en) * | 2017-07-04 | 2017-09-29 | 合肥仙之峰农业科技有限公司 | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof |
| CN112806479A (en) * | 2021-01-18 | 2021-05-18 | 厦门富森林贸易有限公司 | Method for making apple wood flour biscuits for pets to chew |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
| CN103583996A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Coffee flavoured crispy rice |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
-
2014
- 2014-04-16 CN CN201410152192.8A patent/CN103932056B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060950A (en) * | 1990-10-31 | 1992-05-13 | 孙秀爱 | A kind of production method of rice-made food and equipment |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
| CN103583996A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Coffee flavoured crispy rice |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661322A (en) * | 2016-02-16 | 2016-06-15 | 胡健强 | Rice crust containing grape seed component |
| CN105595182A (en) * | 2016-02-29 | 2016-05-25 | 胡健强 | Rice crusts containing grape seed components |
| CN107212283A (en) * | 2017-07-04 | 2017-09-29 | 合肥仙之峰农业科技有限公司 | A kind of crisp nutritious coarse cereals crispy rice and preparation method thereof |
| CN112806479A (en) * | 2021-01-18 | 2021-05-18 | 厦门富森林贸易有限公司 | Method for making apple wood flour biscuits for pets to chew |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103932056B (en) | 2015-09-09 |
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Effective date of registration: 20160311 Address after: 225700 economic development zone, Chengdong Town, Taizhou City, Jiangsu, Xinghua Patentee after: Xinghua Lvhe Food Co., Ltd. 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: 20191217 Address after: 246001 Anqing wancaqianmu Agricultural Technology Co., Ltd., Changqing Industrial Park, Yingjiang District, Anqing City, Anhui Province Patentee after: Wang Zhao Address before: 225700 economic development zone, Chengdong Town, Taizhou City, Jiangsu, Xinghua Patentee before: Xinghua Lvhe Food Co., Ltd. |
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Address after: 221300 Luzhai village, yanzibu Town, Pizhou City, Xuzhou City, Jiangsu Province Patentee after: Wang Zhao Address before: 246001 Anqing wancaoqianmu Agricultural Technology Co., Ltd., Changqing Industrial Park, Yingjiang District, Anqing City, Anhui Province Patentee before: Wang Zhao |
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| CP02 | Change in the address of a patent holder |