CN105360554A - Sophora japonica flower and glutinous rice flower sugar - Google Patents

Abstract

The present invention discloses a sophora japonica flower and glutinous rice flower sugar, belonging to the technical field of agricultural and sideline product processing and production. The sophora japonica flower and glutinous rice flower sugar is prepared from sophora japonica flowers, glutinous rice, maltose, vegetable oil, walnut kernels, peanut kernels, sesame seeds and water. The beneficial effects of the sophora japonica flower and glutinous rice flower sugar are as follows: the sophora japonica flowers are put into the glutinous rice cooked water, the sophora japonica flower broken petal pieces are spread in the mold reverse and shaping, so that the sophora japonica flower and glutinous rice flower sugar has color, smell and taste of the sophora japonica flowers. Three batches of oil sand are used successively to stir-fry the shade dried glutinous rice to prepare an oil glutinous rice flower. By transferring heat and oil and fat through the sand granules, the oil glutinous rice flower can be heated evenly and achieve corresponding puffing, and at the same time, the oil use amount is minimized to a maximum limit. Then a small amount of maltose and vegetable oil are used to produce an oil sugar water which is blended into the oil glutinous flower to prepare a glutinous rice flower sugar. The prepared glutinous rice flower sugar has a corresponding sugar degree and a corresponding adhesion degree. The manufactured glutinous rice flower sugar is crisp, refreshing, sweet and fragrant, crisp once entering the mouth, endless in aftertaste, integratedly reduces the use amounts of oil and sugar, increases characteristic flavor and is in line with the requirement of the times for healthy products.

Description

A kind of sophora flower candied cake of popped rice

Technical field

The invention belongs to agricultural byproducts processing production technical field, particularly a kind of sophora flower candied cake of popped rice.

Background technology

The candied cake of popped rice is China's traditional food, because its crisp and refreshing fragrant and sweet, entrance is namely crisp, inexpensive, easy to carry, is loved by the people, and is exactly the good merchantable brand of people's tourism, leisure and presenting friends all the time.

Traditional candied cake of popped rice is generally be prepared from by glutinous rice, white sugar and lard or palm oil, and some also with the addition of the batching of walnut, pea, peanut, soya bean and so on; The period that former living standard is not high, this is good food, but along with living standard is more and more higher, sugar contained in people's food and fat also get more and more, so that occurred the diseases such as a lot of obesity, high blood pressure, diabetes, traditional candied cake of popped rice is not suitable for the needs of the times.

Particularly in the existing candied cake of popped rice, the white sugar be equipped with and fat content are a lot, although lard wherein or palm oil with low cost, but containing a large amount of saturated fatty acid, the too much of food easily causes vascular sclerosis, fat accumulation, causes the disease such as hypertension, high fat of blood.

Summary of the invention

Technical problem to be solved by this invention is: for the deficiencies in the prior art, adopt the vegetable oil containing high unsaturated fatty acid, and adopt specific process to make oily popped rice and oleosacchara water, adopt special flavor batching simultaneously, the candied cake of popped rice of the characteristic local flavor of a kind of low content oil and sugar is provided like this.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of sophora flower candied cake of popped rice, it is characterized in that being made up of sophora flower, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water, each material is as follows according to the concrete preparation process of weight.

(1) glutinous rice 45-55 part that selected particle is complete, soaks 13-17 hour after elutriation, stirred once every 2 hours in 180-220 part water.

(2) 1 part, selected fresh sophora flower, puts into 45-55 part water and soaks 20-30 minute, then boil with big fire after cleaning.

(3) the glutinous rice taking-up after immersion is drained, then pour boiling 15-20 minute in sophora flower boiling water into.

(4) then glutinous rice pulled out, drain, cool, do to fall apart, spread out, naturally dry in the shade, obtain cloudy rice.

(5) 45-55 part vegetable oil is boiled, get 45-55 part river sand and put into oil, pull out after boiling 2-3 minute, obtain oil-sand, so make three batches of oil-sands; Wherein river sand is that common river sand is crossed 16 mesh sieves, get the sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains is cleaned up drain rear gained, can guarantee that the particle diameter of sand grains is between 0.85mm-1.20mm like this.

(6) cloudy rice is poured in pot, with little fiery roasting 1-2 minute, then pour oil-sand 45-55 part that first has just been pulled out into, burn big fire and constantly stir-fry, after 3-5 minute, pouring oil-sand 45-55 part that second batch has just been pulled out again into, continue burn big fire and constantly stir-fry, pour the 3rd batch of oil-sand 45-55 part just pulled out after 3-5 minute again into, continue burn big fire and constantly stir-fry, take the dish out of the pot in time after snuff, and remove river sand with 16 mesh sieves, obtain oily popped rice.

(7) walnut kernel 3-5 part, shelled peanut 3-5 part, shelled sesame 1-2 part are admixed in oily popped rice, mix.

(8) get maltose 15-20 part, vegetable oil 3-5 part, water 20-30 part, ceasing fire after being also constantly stirred to 90-100 DEG C with little fiery infusion after mixing obtains oleosacchara water.

(9) oleosacchara water is poured in oily popped rice while hot, stir, then pour in typified form, then spreading dry sophora flower lobe fragment 0.1-0.2 part, then compacting, section, packaging, namely obtains the sophora flower candied cake of popped rice.

Wherein vegetable oil is the vegetable oil containing high unsaturated fatty acid, does not comprise palm oil.

Wherein dry sophora flower lobe fragment is by fresh sophora flower lobe crushed after being dried gained.

The invention has the beneficial effects as follows and put into sophora flower in the water of boiling glutinous rice, then the spreading sophora flower lobe fragment when reverse mould is shaped, makes candied cake of popped rice entirety to have the color of sophora flower; Make oily popped rice with three batches of oil-sands cloudy metric system that in succession stir-fries, by sand grains transferring heat and grease, can make oily popped rice thermally equivalent obtain due expanded while, minimizing oil mass to greatest extent; Make oleosacchara water with a small amount of maltose and vegetable oil again, admix in oily popped rice and make the candied cake of popped rice, the candied cake of popped rice can be made to have due sugariness, there is again due degree of adhesion; Crisp and refreshing fragrant and sweet, the entrance of the candied cake of popped rice of such making namely crisp, leave a lasting and pleasant impression or aftertaste, both comprehensively decreased the consumption of oil and sugar, turn increasing special flavor, is the health-oriented products meeting Times ' Demand.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.

Embodiment 1

First the glutinous rice 45kg that selected particle is complete, soaks 13 hours after elutriation, stirred once every 2 hours in 180kg water.

Selected fresh sophora flower 1kg again, puts into 45kg water and soaks 20 minutes, then boil with big fire after cleaning.

Glutinous rice after soaking is taken out and drains, then to pour in sophora flower boiling water boiling into 15 minutes.

Then glutinous rice pulled out, drain, cool, do to fall apart, spread out, naturally dry in the shade, obtain cloudy rice.

Boiled by 45kg rape oil, get 45kg river sand and put into oil, boiling was pulled out after 2 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed 16 mesh sieves, get the sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains is cleaned up drain rear gained.

Cloudy rice is poured in pot, with little fiery roasting 1 minute, then pour the oil-sand 45kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 3 minutes, pouring the oil-sand 45kg that second batch has just been pulled out again into, continue burn big fire and constantly stir-fry, pour the 3rd crowd of oil-sand 45kg just pulled out after 3 minutes again into, continue burn big fire and constantly stir-fry, take the dish out of the pot in time after snuff, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 3kg, shelled peanut 3kg, shelled sesame 1kg are admixed in oily popped rice, mix.

Get maltose 15kg, rape oil 3kg, water 20kg in addition, ceasing fire after being also constantly stirred to 90-100 DEG C with little fiery infusion after mixing obtains oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirs, then pour in typified form, then spreading dry sophora flower lobe fragment 0.1kg, then compacting, section, packaging, namely obtains the sophora flower candied cake of popped rice.

Wherein dry sophora flower lobe fragment is by fresh sophora flower lobe crushed after being dried gained.

Embodiment 2

First the glutinous rice 50kg that selected particle is complete, soaks 16 hours after elutriation, stirred once every 2 hours in 200kg water.

Selected fresh sophora flower 1kg again, puts into 50kg water and soaks 25 minutes, then boil with big fire after cleaning.

Glutinous rice after soaking is taken out and drains, then to pour in sophora flower boiling water boiling into 17.5 minutes.

Then glutinous rice pulled out, drain, cool, do to fall apart, spread out, naturally dry in the shade, obtain cloudy rice.

Boiled by 50kg peanut oil, get 50kg river sand and put into oil, boiling was pulled out after 2.5 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed 16 mesh sieves, get the sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains is cleaned up drain rear gained.

Cloudy rice is poured in pot, with little fiery roasting 1.5 minutes, then pour the oil-sand 50kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 4 minutes, pouring the oil-sand 50kg that second batch has just been pulled out again into, continue burn big fire and constantly stir-fry, pour the 3rd crowd of oil-sand 50kg just pulled out after 4 minutes again into, continue burn big fire and constantly stir-fry, take the dish out of the pot in time after snuff, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 4kg, shelled peanut 4kg, shelled sesame 1.5kg are admixed in oily popped rice, mix.

Get maltose 17.5kg, peanut oil 4kg, water 25kg in addition, ceasing fire after being also constantly stirred to 90-100 DEG C with little fiery infusion after mixing obtains oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirs, then pour in typified form, then spreading dry sophora flower lobe fragment 0.15kg, then compacting, section, packaging, namely obtains the sophora flower candied cake of popped rice.

Wherein dry sophora flower lobe fragment is by fresh sophora flower lobe crushed after being dried gained.

Embodiment 3

First the glutinous rice 55kg that selected particle is complete, soaks 17 hours after elutriation, stirred once every 2 hours in 220kg water.

Selected fresh sophora flower 1kg again, puts into 55kg water and soaks 30 minutes, then boil with big fire after cleaning.

Glutinous rice after soaking is taken out and drains, then to pour in sophora flower boiling water boiling into 20 minutes.

Then glutinous rice pulled out, drain, cool, do to fall apart, spread out, naturally dry in the shade, obtain cloudy rice.

Boiled by 55kg soybean oil, get 55kg river sand and put into oil, boiling was pulled out after 3 minutes, obtained oil-sand, so made three batches of oil-sands; Wherein river sand is that common river sand is crossed 16 mesh sieves, get the sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains is cleaned up drain rear gained.

Cloudy rice is poured in pot, with little fiery roasting 2 minutes, then pour the oil-sand 55kg that first has just been pulled out into, burn big fire and constantly stir-fry, after 5 minutes, pouring the oil-sand 55kg that second batch has just been pulled out again into, continue burn big fire and constantly stir-fry, pour the 3rd crowd of oil-sand 55kg just pulled out after 5 minutes again into, continue burn big fire and constantly stir-fry, take the dish out of the pot in time after snuff, and remove river sand with 16 mesh sieves, obtain oily popped rice.

Then walnut kernel 5kg, shelled peanut 5kg, shelled sesame 2kg are admixed in oily popped rice, mix.

Get maltose 20kg, soybean oil 5kg, water 30kg in addition, ceasing fire after being also constantly stirred to 90-100 DEG C with little fiery infusion after mixing obtains oleosacchara water.

Oleosacchara water is poured in oily popped rice while hot, stirs, then pour in typified form, then spreading dry sophora flower lobe fragment 0.2kg, then compacting, section, packaging, namely obtains the sophora flower candied cake of popped rice.

Wherein dry sophora flower lobe fragment is by fresh sophora flower lobe crushed after being dried gained.

Claims (1)

1. a sophora flower candied cake of popped rice, it is characterized in that being made up of sophora flower, glutinous rice, maltose, vegetable oil, walnut kernel, shelled peanut, shelled sesame and water, each material is as follows according to the concrete preparation process of weight:

(1) glutinous rice 45-55 part that selected particle is complete, soaks 13-17 hour after elutriation, stirred once every 2 hours in 180-220 part water;

(2) 1 part, selected fresh sophora flower, puts into 45-55 part water and soaks 20-30 minute, then boil with big fire after cleaning;

(3) the glutinous rice taking-up after immersion is drained, then pour boiling 15-20 minute in sophora flower boiling water into;

(4) then glutinous rice pulled out, drain, cool, do to fall apart, spread out, naturally dry in the shade, obtain cloudy rice;

(5) 45-55 part vegetable oil is boiled, get 45-55 part river sand and put into oil, pull out after boiling 2-3 minute, obtain oil-sand, so make three batches of oil-sands; Wherein river sand is that common river sand is crossed 16 mesh sieves, get the sand grains after sieving clean up drain after after 20 mesh sieves, get not by the sand grains of sieve, then sand grains is cleaned up drain rear gained;

(6) cloudy rice is poured in pot, with little fiery roasting 1-2 minute, then pour oil-sand 45-55 part that first has just been pulled out into, burn big fire and constantly stir-fry, after 3-5 minute, pouring oil-sand 45-55 part that second batch has just been pulled out again into, continue burn big fire and constantly stir-fry, pour the 3rd batch of oil-sand 45-55 part just pulled out after 3-5 minute again into, continue burn big fire and constantly stir-fry, take the dish out of the pot in time after snuff, and remove river sand with 16 mesh sieves, obtain oily popped rice;

(7) walnut kernel 3-5 part, shelled peanut 3-5 part, shelled sesame 1-2 part are admixed in oily popped rice, mix;

(8) get maltose 15-20 part, vegetable oil 3-5 part, water 20-30 part, ceasing fire after being also constantly stirred to 90-100 DEG C with little fiery infusion after mixing obtains oleosacchara water;

(9) oleosacchara water is poured in oily popped rice while hot, stir, then pour in typified form, then spreading dry sophora flower lobe fragment 0.1-0.2 part, then compacting, section, packaging, namely obtains the sophora flower candied cake of popped rice.