CN105230713A - Milk flavor fragrant and sweet selenium-enriched red rice biscuits and preparation method thereof - Google Patents

Milk flavor fragrant and sweet selenium-enriched red rice biscuits and preparation method thereof Download PDF

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Publication number
CN105230713A
CN105230713A CN201510619409.6A CN201510619409A CN105230713A CN 105230713 A CN105230713 A CN 105230713A CN 201510619409 A CN201510619409 A CN 201510619409A CN 105230713 A CN105230713 A CN 105230713A
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CN
China
Prior art keywords
selenium
red rice
parts
enriched red
tangle
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Pending
Application number
CN201510619409.6A
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Chinese (zh)
Inventor
马其友
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TAIHU COUNTY MAOAN WILD RICE PLANTING FARMER PROFESSIONAL COOPERATIVES
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TAIHU COUNTY MAOAN WILD RICE PLANTING FARMER PROFESSIONAL COOPERATIVES
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Application filed by TAIHU COUNTY MAOAN WILD RICE PLANTING FARMER PROFESSIONAL COOPERATIVES filed Critical TAIHU COUNTY MAOAN WILD RICE PLANTING FARMER PROFESSIONAL COOPERATIVES
Priority to CN201510619409.6A priority Critical patent/CN105230713A/en
Publication of CN105230713A publication Critical patent/CN105230713A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material

Abstract

The present invention discloses milk flavor fragrant and sweet selenium-enriched red rice biscuits and a preparation method thereof. The biscuits are prepared from the following raw materials by weight: 430-450 parts of selenium-enriched red rice, 14-15 parts of kelp, 2.5-3 parts of chrysanthemum, 7-8 parts of sugar-cane juice, 8-9 parts of fresh milk, 5-6 parts of Yuan Zhen sugar, 5-6 parts of goose liver, 1-1.3 parts of seasoned orange peel, 0.5-0.6 part of caulis lonicerae, 0.5-0.7 part of broadleaf holly leaves, 0.8-0.9 part of villous amonmum fruit, 10-12 parts of honey and a proper amount of water. The fresh milk and other auxiliary materials used in the present invention have functions of strengthening spleen and stomach, and moisturizing viscera. The seasoned orange peel and other Chinese herbs have efficacy of regulating qi-flowing for strengthening spleen, nourishing yin and moisturizing lung.

Description

Fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste and preparation method thereof.
Background technology
Selenium-enriched red rice not only has the various nutrients in general rice, is also rich in selenium element, and selenium is the trace element of needed by human, participates in multiple selenoenzyme and Selenonic protein in synthesized human.In order to realize the variation of selenium-enriched food, biscuit selenium-enriched red rice being made different taste is selected to eat for people, but, because selenium-enriched red rice neither possesses the stickiness of glutinous rice, also do not possess the bulkiness of Self-raising flour, general biscuit preparation method is in manufacturing process, add the various food additives such as adhesive, leavening agent.But too much edible food additive is very unfavorable to the health of human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste, be made up of the raw material of following weight portion:
Selenium-enriched red rice 430-450, sea-tangle 14-15, chrysanthemum 2.5-3, sugar-cane juice 7-8, fresh milk 8-9, motosada sugar 5-6, foie gras 5-6, dried orange peel 1-1.3, honeysuckle stem 0.5-0.6, Ilex Latifolia Thunb 0.5-0.7, fructus amomi 0.8-0.9, honey 10-12, water are appropriate.
The preparation method of the described fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste, comprises the following steps:
(1) first selenium-enriched red rice is carried out coarse crushing, then the selenium-enriched red rice of coarse crushing is sent into micronizer and carry out ultramicro grinding, grinding time is 30-40 minute, obtains selenium-enriched red rice powder;
(2) adopted by sea-tangle the 2-3% light salt brine bubble of its 15 times of quality to send out 1-1.5 hour, clean up with distilled water after immersion; Being shredded by sea-tangle and being placed on forced air drying the temperature inside the box is that at 60 DEG C, drying is 5-7 hour about, and dried broken sea-tangle plant pulverizer is crushed to meal powder, thick sea-tangle powder is crossed 20 mesh sieves, obtains Kelp Powder; Kelp Powder and 30 times of water are mixed into pot, and big fire adds chrysanthemum after boiling, and keeps boiling 5 minutes, then goes in 50 DEG C of water-baths and be incubated 20 minutes, filters, obtains kelp juice;
(3) foie gras is placed in sugar-cane juice to boil, takes out, pulverize; Motosada sugar is placed in fresh milk to be heated to melt, then adds broken foie gras, heat while stirring, until endure to thickness, discharging;
(4) mixed with yellow rice wine by oyster meat and pickle 10-12 minute, taking-up drains, and is chopped into muddy flesh and mix with Salted duck egg Huang to stir evenly, and the pot being placed in coconut oil is decocted to ripe perfume (or spice), discharging, pulverizing;
(5) step (1), (2), (3), (4) gained material are mixed with the raw material that above-mentioned technique is not used pour in agitator, add suitable quantity of water, stir into pasty state, pastel is poured in the cookie cutter on baking tray, then baking tray is sent into baking box, at 205 DEG C, discharging after baking 8-10 minute, to obtain final product.
Advantage of the present invention is: selenium-enriched red rice is first made powder by the present invention, kelp juice is added again in selenium-enriched red rice powder, owing to being rich in the emplastics such as algal polysaccharides in sea-tangle, pastel stickiness before the biscuit baking of making is strong, elasticity large, uniform and smooth, and in the process of baking, algal polysaccharides in sea-tangle has good expansive force, such that the biscuit after toasting is loose, porous, palatable crisp of tasting; Meanwhile, in kelp juice, add chrysanthemum and carry out water-bath, effectively can remove the fishy smell in kelp juice; In addition, the auxiliary materials such as the fresh milk that the present invention adopts have the function of strengthening the spleen and stomach, moisturizing viscera, and the Chinese herbal medicines such as the dried orange peel of employing have effect of regulating qi-flowing for strengthening spleen, Yin nourishing and lung moistening.
Detailed description of the invention
The fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste, be made up of the raw material of following weight portion:
Selenium-enriched red rice 430, sea-tangle 14, chrysanthemum 2.5, sugar-cane juice 7, fresh milk 8, motosada sugar 5, foie gras 5, dried orange peel 1, honeysuckle stem 0.5, Ilex Latifolia Thunb 0.5, fructus amomi 0.8, honey 10, water are appropriate.
The preparation method of the described fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste, comprises the following steps:
(1) first selenium-enriched red rice is carried out coarse crushing, then the selenium-enriched red rice of coarse crushing is sent into micronizer and carry out ultramicro grinding, grinding time is 30 minutes, obtains selenium-enriched red rice powder;
(2) adopted by sea-tangle 2% light salt brine bubble of its 15 times of quality to send out 1 hour, clean up with distilled water after immersion; Being shredded by sea-tangle and being placed on forced air drying the temperature inside the box is at 60 DEG C, drying about 5 hours, and dried broken sea-tangle plant pulverizer is crushed to meal powder, thick sea-tangle powder is crossed 20 mesh sieves, obtains Kelp Powder; Kelp Powder and 30 times of water are mixed into pot, and big fire adds chrysanthemum after boiling, and keeps boiling 5 minutes, then goes in 50 DEG C of water-baths and be incubated 20 minutes, filters, obtains kelp juice;
(3) foie gras is placed in sugar-cane juice to boil, takes out, pulverize; Motosada sugar is placed in fresh milk to be heated to melt, then adds broken foie gras, heat while stirring, until endure to thickness, discharging;
(4) mixed with yellow rice wine by oyster meat and pickle 10 minutes, taking-up drains, and is chopped into muddy flesh and mix with Salted duck egg Huang to stir evenly, and the pot being placed in coconut oil is decocted to ripe perfume (or spice), discharging, pulverizing;
(5) step (1), (2), (3), (4) gained material are mixed with the raw material that above-mentioned technique is not used pour in agitator, add suitable quantity of water, stir into pasty state, pastel is poured in the cookie cutter on baking tray, then baking tray is sent into baking box, at 205 DEG C, baking discharging after 8 minutes, to obtain final product.

Claims (2)

1. the fragrant and sweet selenium-enriched red rice biscuit of milk taste, is characterized in that being made up of the raw material of following weight portion:
Selenium-enriched red rice 430-450, sea-tangle 14-15, chrysanthemum 2.5-3, sugar-cane juice 7-8, fresh milk 8-9, motosada sugar 5-6, foie gras 5-6, dried orange peel 1-1.3, honeysuckle stem 0.5-0.6, Ilex Latifolia Thunb 0.5-0.7, fructus amomi 0.8-0.9, honey 10-12, water are appropriate.
2. the preparation method of the fragrant and sweet selenium-enriched red rice biscuit of a kind of milk taste according to claim 1, is characterized in that comprising the following steps:
(1) first selenium-enriched red rice is carried out coarse crushing, then the selenium-enriched red rice of coarse crushing is sent into micronizer and carry out ultramicro grinding, grinding time is 30-40 minute, obtains selenium-enriched red rice powder;
(2) adopted by sea-tangle the 2-3% light salt brine bubble of its 15 times of quality to send out 1-1.5 hour, clean up with distilled water after immersion; Being shredded by sea-tangle and being placed on forced air drying the temperature inside the box is that at 60 DEG C, drying is 5-7 hour about, and dried broken sea-tangle plant pulverizer is crushed to meal powder, thick sea-tangle powder is crossed 20 mesh sieves, obtains Kelp Powder; Kelp Powder and 30 times of water are mixed into pot, and big fire adds chrysanthemum after boiling, and keeps boiling 5 minutes, then goes in 50 DEG C of water-baths and be incubated 20 minutes, filters, obtains kelp juice;
(3) foie gras is placed in sugar-cane juice to boil, takes out, pulverize; Motosada sugar is placed in fresh milk to be heated to melt, then adds broken foie gras, heat while stirring, until endure to thickness, discharging;
(4) mixed with yellow rice wine by oyster meat and pickle 10-12 minute, taking-up drains, and is chopped into muddy flesh and mix with Salted duck egg Huang to stir evenly, and the pot being placed in coconut oil is decocted to ripe perfume (or spice), discharging, pulverizing;
(5) step (1), (2), (3), (4) gained material are mixed with the raw material that above-mentioned technique is not used pour in agitator, add suitable quantity of water, stir into pasty state, pastel is poured in the cookie cutter on baking tray, then baking tray is sent into baking box, at 205 DEG C, discharging after baking 8-10 minute, to obtain final product.
CN201510619409.6A 2015-09-25 2015-09-25 Milk flavor fragrant and sweet selenium-enriched red rice biscuits and preparation method thereof Pending CN105230713A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510619409.6A CN105230713A (en) 2015-09-25 2015-09-25 Milk flavor fragrant and sweet selenium-enriched red rice biscuits and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201510619409.6A CN105230713A (en) 2015-09-25 2015-09-25 Milk flavor fragrant and sweet selenium-enriched red rice biscuits and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107637755A (en) * 2017-05-12 2018-01-30 南昌大学 A kind of preparation method of row's cadmium infant rice powder

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478201A (en) * 2013-09-15 2014-01-01 陶峰 High-calcium red rice cookie
CN103503960A (en) * 2013-10-17 2014-01-15 合肥康龄养生科技有限公司 Angelica keiskei health care tenacity biscuit
CN104286123A (en) * 2014-10-31 2015-01-21 庞毅 Biscuit containing multiple elements

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478201A (en) * 2013-09-15 2014-01-01 陶峰 High-calcium red rice cookie
CN103503960A (en) * 2013-10-17 2014-01-15 合肥康龄养生科技有限公司 Angelica keiskei health care tenacity biscuit
CN104286123A (en) * 2014-10-31 2015-01-21 庞毅 Biscuit containing multiple elements

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
刘铁玲等: "苹果海带复合饮料的研制", 《食品研究与开发》 *
刘骞: "海藻类胶食品增稠剂", 《肉类研究》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107637755A (en) * 2017-05-12 2018-01-30 南昌大学 A kind of preparation method of row's cadmium infant rice powder

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Application publication date: 20160113