CN104757421A - Blueberry-flavour rice crust and preparation method thereof - Google Patents
Blueberry-flavour rice crust and preparation method thereof Download PDFInfo
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- CN104757421A CN104757421A CN201510136407.1A CN201510136407A CN104757421A CN 104757421 A CN104757421 A CN 104757421A CN 201510136407 A CN201510136407 A CN 201510136407A CN 104757421 A CN104757421 A CN 104757421A
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Abstract
The invention discloses a blueberry-flavour rice crust and a preparation method thereof. The blueberry-flavour rice crust is prepared from the following raw materials in percentage by weight: 30-40% of wheat, 30-40% of black rice, 10-15% of blueberry, 2-5% of milk, 1-2% of cane sugar, 0.01-0.05% of sorbic acid and 15-20% of water. The blueberry-flavour rice crust disclosed by the invention has the characteristics of being simple to prepare, nutritional and unique in flavour.
Description
Technical field
The present invention relates to a kind of food, is specifically a kind of blue berry flavor crispy rice and preparation method thereof.
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
Technical problem to be solved by this invention is, overcomes the shortcoming of above prior art: provide a kind of and make the blue berry flavor crispy rice that simple, existing abundant nutrition has again peculiar flavour.
The present invention can be achieved through the following technical solutions:
A kind of blue berry flavor crispy rice and preparation method thereof, is characterized in that: it is made up of the raw material of following percentage by weight: wheat 30%-40%, black rice 30%-40%, blueberry 10%-15%, 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 2/5;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-4 millimeter, take out for subsequent use after then putting into 200 DEG C-230 DEG C oven for baking 8-10 minute;
5) blueberry squeezed the juice filter out residue, juice is put into after second batch water boils 2-5 minute, add 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 3/5;
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, blue berry flavor crispy rice can be obtained.
As preferably, described blue berry flavor crispy rice, it is made up of the raw material of following percentage by weight: wheat 35%-40%, black rice 30%-35%, blueberry juice 8%-10%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%.
Beneficial effect of the present invention: the formula scientific and reasonable according to the present invention has unique local flavor in conjunction with the blue berry flavor crispy rice that preparation method of the present invention makes, remain the nutritional labeling of the raw materials such as black rice, wheat, milk perfectly, for market has increased the typical local food that a kind of old children all likes newly, coordinate milk and sucrose, keep the strong fragrance of blueberry 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
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment one
Take the raw material of following weight: wheat 30kg, black rice 38kg, blueberry 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 4 millimeters, the oven for baking then putting into 200 DEG C is taken out for subsequent use after 5 minutes;
5) blueberry is squeezed the juice filter out residue, juice is put into after 8kg water boils 5 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
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 230 DEG C of oven for baking 10 minutes, blue berry flavor crispy rice can be obtained.
Embodiment two
Take the raw material of following weight: wheat 35kg, black rice 33kg, 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 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 millimeters, the oven for baking then putting into 200 DEG C is taken out for subsequent use after 6 minutes;
5) blueberry is squeezed the juice filter out residue, juice is put into after 7kg water boils 5 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
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 230 DEG C of oven for baking 8 minutes, blue berry flavor crispy rice can be obtained.
Embodiment three
Take the raw material of following weight: wheat 36kg, black rice 30kg, 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 millimeters, the oven for baking then putting into 230 DEG C is taken out for subsequent use after 6 minutes;
5) blueberry is squeezed the juice filter out residue, juice is put into after 7.5kg water boils 5 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
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 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 30.5kg, 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 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 4 millimeters, the oven for baking then putting into 200 DEG C is taken out for subsequent use after 5 minutes;
5) blueberry is squeezed the juice filter out residue, juice is put into after 8kg water boils 5 minutes, add milk, sucrose, that sorbic acid stirs evenly form slurry is for subsequent use;
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 230 DEG C of oven for baking 10 minutes, blue berry flavor crispy rice can be obtained.
Claims (2)
1. blue berry flavor crispy rice and preparation method thereof, is characterized in that: it is made up of the raw material of following percentage by weight: wheat 30%-40%, black rice 30%-40%, blueberry 10%-15%, 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 2/5;
4) by solid for the pureed material extruding stirred evenly in step 3), then be cut into the rice crust piece that thickness is 3-4 millimeter, take out for subsequent use after then putting into 200 DEG C-230 DEG C oven for baking 8-10 minute;
5) blueberry squeezed the juice filter out residue, juice is put into after second batch water boils 2-5 minute, add 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 3/5;
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, blue berry flavor crispy rice can be obtained.
2. according to a kind of blue berry flavor crispy rice described in claim 1 and preparation method thereof, it is characterized in that: it is made up of the raw material of following percentage by weight: wheat 35%-40%, black rice 30%-35%, blueberry juice 8%-10%, milk 3%-5%, sucrose 1%-2%, sorbic acid 0.01%-0.05%, water 16%-18%.
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| CN201510136407.1A CN104757421A (en) | 2015-03-27 | 2015-03-27 | Blueberry-flavour rice crust and preparation method thereof |
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| CN201510136407.1A CN104757421A (en) | 2015-03-27 | 2015-03-27 | Blueberry-flavour rice crust and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185302A (en) * | 2018-01-22 | 2018-06-22 | 秦赤 | A kind of blueberry crispy rice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104187390A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Preparation method for strawberry flavored rice crust |
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2015
- 2015-03-27 CN CN201510136407.1A patent/CN104757421A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104187390A (en) * | 2014-07-17 | 2014-12-10 | 桐城市永锦建筑工程有限公司 | Preparation method for strawberry flavored rice crust |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185302A (en) * | 2018-01-22 | 2018-06-22 | 秦赤 | A kind of blueberry crispy rice and preparation method thereof |
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Application publication date: 20150708 |
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