CN103947932B - The preparation method of Kiwi berry rice crust - Google Patents
The preparation method of Kiwi berry rice crust Download PDFInfo
- Publication number
- CN103947932B CN103947932B CN201410164220.8A CN201410164220A CN103947932B CN 103947932 B CN103947932 B CN 103947932B CN 201410164220 A CN201410164220 A CN 201410164220A CN 103947932 B CN103947932 B CN 103947932B
- Authority
- CN
- China
- Prior art keywords
- kiwi berry
- oatmeal
- rice
- asccharin
- honey
- 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
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 54
- 235000009434 Actinidia chinensis Nutrition 0.000 title claims abstract description 44
- 235000021028 berry Nutrition 0.000 title claims abstract description 44
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000298715 Actinidia chinensis Species 0.000 title abstract 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 23
- 239000010813 municipal solid waste Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000075850 Avena orientalis Species 0.000 claims abstract description 6
- 235000021329 brown rice Nutrition 0.000 claims abstract description 6
- 244000298697 Actinidia deliciosa Species 0.000 claims description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 238000007710 freezing Methods 0.000 claims description 13
- 230000008014 freezing Effects 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000007319 Avena orientalis Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000003801 milling Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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 a kind of preparation method of Kiwi berry rice crust, it comprises the following steps: 1) first made by Kiwi berry Powdered; 2) oat, brown rice are milled into oatmeal, coarse rice powder respectively; 3) pulverous Kiwi berry and oatmeal, coarse rice powder are together mixed, then add trash ice, fresh milk, honey, asccharin, potassium sorbate that the ice cube that is frozen into by water is broken into, stir into dough raw material; The percentage by weight of described dough feed components is: pulverous Kiwi berry 45 ~ 55%, fresh milk 1 ~ 5%, oatmeal 10 ~ 20%, coarse rice powder 5 ~ 15%, honey 1 ~ 5%, potassium sorbate 0.2 ~ 0.5%, trash ice 5 ~ 15%, asccharin 0.2 ~ 0.5%; 4) by step 3) compacting in obtained dough raw material press-in die, put into baking box baking after section.The Kiwi berry rice crust made by the present invention has the advantages that to make simple, nutritious, unique flavor.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically refer to a kind of preparation method of Kiwi berry rice crust.
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, both can become leisure food, 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 peculiar flavour and the mouthfeel of food, crispy rice in the market because of raw material variety less, nutritive value has certain limitation, in the manufacturing process of crispy rice, easily cause more nutritive loss, lack unique local flavor, also there is mouthfeel comparatively firmly in some crispy rice in addition, the problems such as taste is uneven, and preparation method is also comparatively complicated.
Summary of the invention
The technical problem to be solved in the present invention is, overcomes the shortcoming of above prior art: provide a kind of existing abundant nutrition to have peculiar flavour again and the preparation method of the better Kiwi berry rice crust of mouthfeel.
For solving the problems of the technologies described above, technical scheme provided by the invention is:
A preparation method for Kiwi berry rice crust, it comprises the following steps:
1) first fresh Kiwi berry is removed the peel, be cut into the kiwifruit piece of 10 ~ 20 millimeters thick, then soak 5 ~ 10 minutes with the citric acid solution that concentration is 0.4 ~ 1.0g/l, taking-up drains, kiwifruit piece being placed in temperature is under the condition of-20 DEG C ~ 0 DEG C freezing 2 ~ 3 hours, is broken into Powdered by the Kiwi berry lump after freezing;
2) oat, brown rice are milled into oatmeal, coarse rice powder respectively;
3) by step 1) obtained pulverous Kiwi berry and step 2) obtained oatmeal, coarse rice powder together mix, then add trash ice, fresh milk, honey, asccharin, potassium sorbate that the ice cube that is frozen into by water is broken into, stir into dough raw material; The percentage by weight of described dough feed components is: pulverous Kiwi berry 45 ~ 55%, fresh milk 1 ~ 5%, oatmeal 10 ~ 20%, coarse rice powder 5 ~ 15%, honey 1 ~ 5%, potassium sorbate 0.2 ~ 0.5%, trash ice 5 ~ 15%, asccharin 0.2 ~ 0.5%;
4) by step 3) compacting in obtained dough raw material press-in food die, be cut into the sheet that thickness is 2 ~ 3 millimeters, then put into the baking box baking 5 ~ 10 minutes of 200 DEG C ~ 210 DEG C;
5) vacuum packaging.
Further, the percentage by weight of described dough feed components is: pulverous Kiwi berry 48 ~ 52%, fresh milk 2 ~ 4%, oatmeal 13 ~ 18%, coarse rice powder 8 ~ 13%, honey 2 ~ 5%, potassium sorbate 0.3 ~ 0.4%, trash ice 9 ~ 14%, asccharin 0.3 ~ 0.4%.
Step 1) in be sterilization, anti-oxidant by the object of citric acid solution immersion treatment.
The invention has the beneficial effects as follows: the Kiwi berry rice crust made according to method of the present invention farthest can keep original local flavor and the nutritional labeling of Kiwi berry, by the formula of science of the present invention and the synergy reasonably between technique, effectively avoid the nutrition leak of Kiwi berry in preparation process and the change of local flavor, the present invention is directed to the nutrition leak degree of Kiwi berry in preparation process, become in crispy rice process to keep original local flavor and nutritional labeling making Powdered and last baking to make Kiwi berry, the present invention adopts and freezing for the Kiwi berry rear science made pulverous mode and provide Kiwi berry and other components of directly smashing is selected and proportioning.
The Kiwi berry rice crust mouthfeel of making according to method of the present invention is better, the present invention adopts trash ice to replace water and face, trash ice temperature is low, can not thermal denaturation be there is in the protein in oatmeal and coarse rice powder, thus form more and stronger gluten, starch can not expand gelatinization at low temperatures, and the dough raw material of formation is solid, toughness strong, and last baking crispy rice mouthfeel is out better; Secondly adopt trash ice and face slowly to melt along with trash ice, a little absorbed by powder (pulverous Kiwi berry, oatmeal and coarse rice powder etc.) of moisture, makes stirring more even, last baking crispy rice taste out evenly.
The present invention is that market has increased the healthy typical local food that a kind of old children all likes newly, and preparation method of the present invention is simply efficient simultaneously, substantially increases 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 one
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first fresh Kiwi berry is removed the peel, be cut into the kiwifruit piece of 10 millimeters thick, then 5 minutes are soaked with the citric acid solution that concentration is 0.5g/l, taking-up is placed in net leakage and drains, kiwifruit piece being placed in temperature is under the condition of-10 DEG C freezing 2 hours, is broken into Powdered by the Kiwi berry lump after freezing;
2) adopt commercially available machine of milling that 1.5 kilograms of oats, 1.3 kilograms of brown rice are milled into 1.5 kilograms of oatmeals, 1.3 kilograms of coarse rice powders respectively;
3) by step 1) Kiwi berry of obtained 5 Kg of powder shapes and step 2) 1.5 kilograms of obtained oatmeals, 1.3 kilograms of coarse rice powders together mix, add the trash ice that 1.5 kilograms of ice cubes be frozen into by water are broken into, 0.3 kilogram of fresh milk, 0.35 kilogram of honey, 0.03 kilogram of asccharin, 0.02 kilogram of potassium sorbate again, stir into dough raw material;
4) by step 3) compacting in obtained dough raw material press-in food die, be cut into the sheet of 2 millimeters thick with commercially available slicer, then put into the baking box baking 10 minutes of 210 DEG C;
5) vacuum packaging.
Embodiment two
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first fresh Kiwi berry is removed the peel, be cut into the kiwifruit piece of 15 millimeters thick, then 8 minutes are soaked with the citric acid solution that concentration is 0.7g/l, taking-up is placed in net leakage and drains, kiwifruit piece being placed in temperature is under the condition of-15 DEG C freezing 3 hours, is broken into Powdered by the Kiwi berry lump after freezing;
2) adopt commercially available machine of milling that 1.8 kilograms of oats, 1.2 kilograms of brown rice are milled into 1.8 kilograms of oatmeals, 1.2 kilograms of coarse rice powders respectively;
3) by step 1) Kiwi berry of obtained 5.2 Kg of powder shapes and step 2) 1.8 kilograms of obtained oatmeals, 1.2 kilograms of coarse rice powders together mix, add the trash ice that 1 kilogram of ice cube be frozen into by water is broken into, 0.35 kilogram of fresh milk, 0.4 kilogram of honey, 0.02 kilogram of asccharin, 0.03 kilogram of potassium sorbate again, stir into dough raw material;
4) by step 3) compacting in obtained dough raw material press-in food die, be cut into the sheet of 3 millimeters thick with commercially available slicer, then put into the baking box baking 10 minutes of 205 DEG C;
5) vacuum packaging.
Embodiment three
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first fresh Kiwi berry is removed the peel, be cut into the kiwifruit piece of 20 millimeters thick, then 10 minutes are soaked with the citric acid solution that concentration is 1.0g/l, taking-up is placed in net leakage and drains, kiwifruit piece being placed in temperature is under the condition of-20 DEG C freezing 1.5 hours, is broken into Powdered by the Kiwi berry lump after freezing;
2) adopt commercially available machine of milling that 1 kilogram of oat, 1.5 kilograms of brown rice are milled into 1 kilogram of oatmeal, 1.5 kilograms of coarse rice powders respectively;
3) by step 1) 5.5 kilograms of obtained Kiwi berry ice powder and step 2) 1 kilogram of obtained oatmeal, 1.5 kilograms of coarse rice powders together mix, add the trash ice that 1.3 kilograms of ice cubes be frozen into by water are broken into, 0.35 kilogram of fresh milk, 0.3 kilogram of honey, 0.03 kilogram of asccharin, 0.02 kilogram of potassium sorbate again, stir into dough raw material;
4) by step 3) compacting in obtained dough raw material press-in food die, be cut into the sheet of 2.5 millimeters thick with commercially available slicer, then put into the baking box baking 10 minutes of 200 DEG C;
5) vacuum packaging.
Above-mentioned fresh milk is as fresh pasteurized milk; The ice cube be frozen into by water to be smashed by ice crusher and is made by said trash ice above, and trash ice granularity is less than 5mm; To the Kiwi berry soaking citric acid solution be placed in net leak drain time, may compare expend time in and may drain thorough not, drain so also can select when necessity to be placed on vibration draining machine; Above-mentionedly freezingly be placed in low-temperature quick-freezing case, if model is SNOWSONG (snow song) the board low-temperature quick-freezing case of DW-25W220.
Claims (2)
1. a preparation method for Kiwi berry rice crust, is characterized in that: it comprises the following steps:
1) first fresh Kiwi berry is removed the peel, be cut into the kiwifruit piece of 10 ~ 20 millimeters thick, then soak 5 ~ 10 minutes with the citric acid solution that concentration is 0.4 ~ 1.0g/l, taking-up drains, kiwifruit piece being placed in temperature is under the condition of-20 DEG C ~ 0 DEG C freezing 2 ~ 3 hours, is broken into Powdered by the Kiwi berry lump after freezing;
2) oat, brown rice are milled into oatmeal, coarse rice powder respectively;
3) by step 1) obtained pulverous Kiwi berry and step 2) obtained oatmeal, coarse rice powder together mix, then add trash ice, fresh milk, honey, asccharin, potassium sorbate that the ice cube that is frozen into by water is broken into, stir into dough raw material; The percentage by weight of described dough feed components is: pulverous Kiwi berry 45 ~ 55%, fresh milk 1 ~ 5%, oatmeal 10 ~ 20%, coarse rice powder 5 ~ 15%, honey 1 ~ 5%, potassium sorbate 0.2 ~ 0.5%, trash ice 5 ~ 15%, asccharin 0.2 ~ 0.5%;
4) by step 3) in obtained dough raw material press-in food die, be cut into the sheet that thickness is 2 ~ 3 millimeters, then put into the baking box baking 5 ~ 10 minutes of 200 DEG C ~ 210 DEG C;
5) vacuum packaging.
2. the preparation method of Kiwi berry rice crust according to claim 1, it is characterized in that: the percentage by weight of described dough feed components is: pulverous Kiwi berry 48 ~ 52%, fresh milk 2 ~ 4%, oatmeal 13 ~ 18%, coarse rice powder 8 ~ 13%, honey 2 ~ 5%, potassium sorbate 0.3 ~ 0.4%, trash ice 9 ~ 14%, asccharin 0.2 ~ 0.4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164220.8A CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164220.8A CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103947932A CN103947932A (en) | 2014-07-30 |
| CN103947932B true CN103947932B (en) | 2015-10-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410164220.8A Expired - Fee Related CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261702A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of Flos Chrysanthemi rice crust and preparation method thereof |
| CN106235015A (en) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
| CN112167632A (en) * | 2020-09-27 | 2021-01-05 | 深圳乾宏生物科技有限公司 | Preparation method of DHA (docosahexaenoic acid) children brain nutrition tablets |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN103099131A (en) * | 2013-03-12 | 2013-05-15 | 安徽燕之坊食品有限公司 | Producing method of fruit-flavor millet slices |
| 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 |
| 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
- 2014-04-22 CN CN201410164220.8A patent/CN103947932B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN103099131A (en) * | 2013-03-12 | 2013-05-15 | 安徽燕之坊食品有限公司 | Producing method of fruit-flavor millet slices |
| 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 |
| 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 |
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| Publication number | Publication date |
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| CN103947932A (en) | 2014-07-30 |
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Effective date of registration: 20161202 Address after: The head Zhen Gao Zhuang village in Rugao City, Jiangsu province 226500 Nantong city 21 Group No. 13 Patentee after: Nantong Sheng Xin 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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Granted publication date: 20151028 Termination date: 20210422 |
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