CN107087753A - A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust - Google Patents
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust Download PDFInfo
- Publication number
- CN107087753A CN107087753A CN201710374626.2A CN201710374626A CN107087753A CN 107087753 A CN107087753 A CN 107087753A CN 201710374626 A CN201710374626 A CN 201710374626A CN 107087753 A CN107087753 A CN 107087753A
- Authority
- CN
- China
- Prior art keywords
- acorn nut
- solanum nigrum
- rice
- health
- cooked rice
- 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.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 83
- 235000009566 rice Nutrition 0.000 title claims abstract description 83
- 235000002594 Solanum nigrum Nutrition 0.000 title claims abstract description 44
- 244000061457 Solanum nigrum Species 0.000 title claims abstract description 43
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title description 69
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims abstract 14
- 239000006188 syrup Substances 0.000 claims description 21
- 235000020357 syrup Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000000605 extraction Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 7
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 241001633680 Polygonatum odoratum Species 0.000 claims description 5
- 240000001085 Trapa natans Species 0.000 claims description 5
- 235000009165 saligot Nutrition 0.000 claims description 5
- 235000015468 Lycium chinense Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000011159 matrix material Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 description 53
- 238000002360 preparation method Methods 0.000 description 6
- 244000003416 Asparagus officinalis Species 0.000 description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 description 2
- 244000268590 Euryale ferox Species 0.000 description 2
- 235000006487 Euryale ferox Nutrition 0.000 description 2
- 240000006509 Gynostemma pentaphyllum Species 0.000 description 2
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 241001278833 Rosa laevigata Species 0.000 description 2
- 235000000661 Rosa laevigata Nutrition 0.000 description 2
- 240000006079 Schisandra chinensis Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 240000003237 Hedychium spicatum Species 0.000 description 1
- 235000015030 Hedychium spicatum Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 241000192656 Nostoc Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 240000002307 Solanum ptychanthum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000007215 black sesame Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, belong to food processing field.It is characterized in that, described acorn nut Solanum nigrum health-care cooked rice crust, nutritious acorn nut, Solanum nigrum are used for raw material, using glutinous rice as matrix, extract, cure through enzyme after respective pretreatment, tabletting, baking, packaging manufacturing procedure, effectively extract raw material contained by nutritional ingredient, improve the utilization ratio of raw material, finished product crispy rice made from making gives off a strong fragrance, crispy in taste, is of high nutritive value, also with health-care efficacies such as antipyretic-antalgic, nourishing the stomach to improve the production of body fluid.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of processing side of acorn nut Solanum nigrum health-care cooked rice crust
Method.
Background technology
Acorn nut, is to be known as also to want old grain than paddy rice, wheat " qualification ".The history that people eat acorn nut can at least be chased after
Trace back by B.C. more than 600 years.In very long years in past, acorn nut is always the Major Foods of many mountain area people.Acorn nut
Rich in nutrition content.According to surveying and determination, the content of starch and protein is slightly below rice in acorn nut, and every 100 grams of acorn nuts can be provided
600 kilocalories of heats and 8 grams of protein;Amino acids contained by acorn nut is like milk, beans and meat;Also containing recklessly in acorn nut
Radish element, vitamin B1, B2 and malic acid.In view of the nutritive value of acorn nut, some external botanists also optimistically foretell,
Oak Tree is by as following " cereal crops ".Acorn starch main exit South Korea, Japan made by acorn nut etc., it is deep by consumer
Welcome.
Solanum nigrum, is Solanaceae 1 year to herbaceos perennial, alias night day, crow eyes grass, bitter certain herbaceous plants with big flowers are distributed in complete
State various regions.Ripe solanum nigrum, sweet and sour taste, unique flavor.In black nightshade fruit juice containing abundant VC, VB1, VB2 and
VA, the 7 kinds of essential amino acids that can not be synthesized containing human body, Zn, Fe, K, Ca, I content is also higher.Solanum nigrum have antibacterial,
The many-side function such as anti-inflammatory, antitumor, antipyretic-antalgic.Solanum nigrum inspissated juice, which has, improves immunity of organisms effect.
At present, the acorn nut being of high nutritive value and Solanum nigrum are used for raw material, acorn nut Solanum nigrum health-care cooked rice crust is processed into, has no
There are relevant report and launch.
The content of the invention
It is an object of the invention to provide a kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, the comprehensive profit to raw material is realized
With its nutritive value and economic value being improved, while also being opened up a new way for acorn nut, the deep processing of Solanum nigrum.
The technical scheme adopted by the invention to solve the technical problem is that:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with Rui cores and the tuber of dwarf lilyturf, goes the removal of impurity,
Drained away the water after cleaning;Rui cores, the 0.85kg tuber of dwarf lilyturf of 8kg acorn nut, 3kg Solanum nigrum, 1kg are taken, is well mixed, original is made
Material;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, original is made
Slurry;
2. glutinous rice is pre-processed:The Semen Setariae italicae of 15kg glutinous rice, 3kg cymose buckwheat rhizome and 2kg is taken, after cleaning, it is 15% to be soaked in concentration
Rice vinegar in, immersion 10h after, carry out defibrination, be made sticky rice syrup;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate wolfberry fruit powder, polygonatum odoratum juice and water caltrop starch is added, after being well mixed, plus
Enter the water of 1.5 times of sticky rice syrup weight, stir to form compound, reenter pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Beneficial effect:The present invention uses nutritious acorn nut, Solanum nigrum for raw material, using glutinous rice as matrix, respectively pre- place
Extract, cure through enzyme after reason, tabletting, baking, the manufacturing procedure of packaging, effectively extract the nutritional ingredient contained by raw material, improve former
The utilization ratio of material, makes obtained finished product crispy rice give off a strong fragrance, crispy in taste, is of high nutritive value, also with antipyretic-antalgic, nourishing the stomach
The health-care efficacy such as promote the production of body fluid.
Embodiment
Embodiment one:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with RADIX CODONOPSITIS LANCEOLATAE and lucid asparagus, goes removal of impurities
Drained away the water after matter, cleaning;8kg acorn nut, 3kg Solanum nigrum, 1kg RADIX CODONOPSITIS LANCEOLATAE, 0.85kg lucid asparagus are taken, mixing is equal
It is even, raw material is made;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is ground
Slurry, is made magma;
2. glutinous rice is pre-processed:The coix seed of 15kg glutinous rice, 3kg oat and 2kg is taken, after cleaning, it is 15% to be soaked in concentration
In rice vinegar, after immersion 10h, defibrination is carried out, sticky rice syrup is made;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate wolfberry fruit powder, polygonatum odoratum juice and water caltrop starch is added, after being well mixed, plus
Enter the water of 1.5 times of sticky rice syrup weight, stir to form compound, reenter pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Embodiment two:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with matrimony vine and the fruit of Chinese magnoliavine, goes removal of impurities
Drained away the water after matter, cleaning;5kg acorn nut, 3kg Solanum nigrum, 1kg matrimony vine, the 0.85kg fruit of Chinese magnoliavine are taken, is well mixed,
Raw material is made;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, system
Obtain magma;
2. glutinous rice is pre-processed:15kg glutinous rice, 3kg gingko Renhe 2kg embryo nelumbinis is taken, after cleaning, it is 15% to be soaked in concentration
Rice vinegar in, immersion 10h after, carry out defibrination, be made sticky rice syrup;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate wolfberry fruit powder, polygonatum odoratum juice and water caltrop starch is added, after being well mixed, plus
Enter the water of 1.5 times of sticky rice syrup weight, stir to form compound, reenter pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Embodiment three:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with Rui cores and gynostemma pentaphylla, goes removal of impurities
Drained away the water after matter, cleaning;Rui cores, the 0.85kg gynostemma pentaphylla of 8kg acorn nut, 3kg Solanum nigrum, 1kg are taken, is well mixed,
Raw material is made;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, system
Obtain magma;
2. glutinous rice is pre-processed:The oat of 15kg glutinous rice, 3kg bitter buckwheat and 2kg is taken, after cleaning, the rice that concentration is 15% is soaked in
In vinegar, after immersion 10h, defibrination is carried out, sticky rice syrup is made;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate Fructus Schisandrae Chinensis powder, polygonatum odoratum juice and black tea powder is added, after being well mixed,
The water of 1.5 times of sticky rice syrup weight is added, stirs to form compound, reenters pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Example IV:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with the tuber of dwarf lilyturf and sealwort, goes the removal of impurity,
Drained away the water after cleaning;8kg acorn nut, 3kg Solanum nigrum, the 1kg tuber of dwarf lilyturf, 0.85kg sealwort is taken, is well mixed, original is made
Material;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, original is made
Slurry;
2. glutinous rice is pre-processed:The kidney bean of 15kg glutinous rice, 3kg walnut kernel and 2kg is taken, after cleaning, it is 15% to be soaked in concentration
In rice vinegar, after immersion 10h, defibrination is carried out, sticky rice syrup is made;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate black sesame powder, stem of noble dendrobium juice and spiked gingerlily rhizome powder is added, after being well mixed,
The water of 1.5 times of sticky rice syrup weight is added, stirs to form compound, reenters pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Embodiment five:
A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that described preparation method uses following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with Gorgon fruit and the fruit of Cherokee rose, goes removal of impurities
Drained away the water after matter, cleaning;5kg acorn nut, 2kg Solanum nigrum, 1kg Gorgon fruit, the 0.85kg fruit of Cherokee rose are taken, is well mixed,
Raw material is made;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, system
Obtain magma;
2. glutinous rice is pre-processed:The oat of 15kg glutinous rice, 3kg nostoc and 2kg is taken, after cleaning, it is 15% to be soaked in concentration
In rice vinegar, after immersion 10h, defibrination is carried out, sticky rice syrup is made;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate radix polygonati officinalis powder, brewer's wort and water caltrop starch is added, after being well mixed, plus
Enter the water of 1.5 times of sticky rice syrup weight, stir to form compound, reenter pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
It the foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the invention as claimed,
The covering scope of the claims in the present invention should all be belonged to.Part that the present invention does not relate to is same as the prior art or can use existing skill
Art is realized.
Claims (1)
1. a kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust, it is characterised in that use following steps:
1. acorn nut is pre-processed:Fresh high-quality, the acorn nut of no disease and pests harm, Solanum nigrum are chosen, is aided with Rui cores and the tuber of dwarf lilyturf, goes the removal of impurity,
Drained away the water after cleaning;Rui cores, the 0.85kg tuber of dwarf lilyturf of 8kg acorn nut, 3kg Solanum nigrum, 1kg are taken, is well mixed, original is made
Material;After raw material break process, the clear water for adding 3 times of its weight is beaten, and is re-fed into colloid mill and is carried out defibrination, original is made
Slurry;
2. glutinous rice is pre-processed:The Semen Setariae italicae of 15kg glutinous rice, 3kg cymose buckwheat rhizome and 2kg is taken, after cleaning, it is 15% to be soaked in concentration
Rice vinegar in, immersion 10h after, carry out defibrination, be made sticky rice syrup;
3. enzyme is extracted:The pectase of its weight 0.45%, 0.15% cellulase and 0.35% amylase are added into magma,
After stirring, enzyme extraction is carried out, extraction temperature control is 28 DEG C, and time control is 45min, and extract is made;
4. cure:Extract is added in sticky rice syrup, appropriate wolfberry fruit powder, polygonatum odoratum juice and water caltrop starch is added, after being well mixed, plus
Enter the water of 1.5 times of sticky rice syrup weight, stir to form compound, reenter pot and cook, clinker is made;
5. tabletting:Acorn nut glutinous rice is put in tablet press machine, the piece of thick 0.1 cm thick is pressed into, then is cut into long 5 centimetres, wide 5 centimetres
Thin slice;
6. bake:Thin slice is placed on baking 3 minutes in 180 DEG C of baking box, acorn nut Solanum nigrum health-care cooked rice crust is made;
7. pack:After crispy rice is arranged, packed with food-grade packaging material, enter in aeration-drying environment and store.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710374626.2A CN107087753A (en) | 2017-05-24 | 2017-05-24 | A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710374626.2A CN107087753A (en) | 2017-05-24 | 2017-05-24 | A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107087753A true CN107087753A (en) | 2017-08-25 |
Family
ID=59640324
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710374626.2A Withdrawn CN107087753A (en) | 2017-05-24 | 2017-05-24 | A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107087753A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108902736A (en) * | 2018-06-29 | 2018-11-30 | 望江县东方米业有限责任公司 | A kind of water chestnut chestnut crispy rice |
CN108991380A (en) * | 2018-06-29 | 2018-12-14 | 襄阳三珍生态农业有限公司 | A kind of production method of acorn nut crispy rice |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103766760A (en) * | 2013-12-23 | 2014-05-07 | 邵雷 | Glutinous rice crust for promoting appetite and helping digestion and preparation method thereof |
CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
CN105410671A (en) * | 2015-12-16 | 2016-03-23 | 青岛畅隆电力设备有限公司 | Black rice and five-kernel rice crusts and preparation method thereof |
CN106376841A (en) * | 2016-08-30 | 2017-02-08 | 刘永 | Manufacturing method of trichosanthes kirilowii radix ophiopogonis crispy rice |
-
2017
- 2017-05-24 CN CN201710374626.2A patent/CN107087753A/en not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103766760A (en) * | 2013-12-23 | 2014-05-07 | 邵雷 | Glutinous rice crust for promoting appetite and helping digestion and preparation method thereof |
CN104171941A (en) * | 2014-07-17 | 2014-12-03 | 桐城市永锦建筑工程有限公司 | Buckwheat and red bean rice crust |
CN105410671A (en) * | 2015-12-16 | 2016-03-23 | 青岛畅隆电力设备有限公司 | Black rice and five-kernel rice crusts and preparation method thereof |
CN106376841A (en) * | 2016-08-30 | 2017-02-08 | 刘永 | Manufacturing method of trichosanthes kirilowii radix ophiopogonis crispy rice |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108902736A (en) * | 2018-06-29 | 2018-11-30 | 望江县东方米业有限责任公司 | A kind of water chestnut chestnut crispy rice |
CN108991380A (en) * | 2018-06-29 | 2018-12-14 | 襄阳三珍生态农业有限公司 | A kind of production method of acorn nut crispy rice |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
CN103960641A (en) | Nut and beef paste and preparation method thereof | |
CN103689452A (en) | Black pepper grain wheat germ powder and preparation method thereof | |
CN104431704A (en) | Anti-aging and stomach-nourishing flour | |
CN103976034A (en) | Nutritional dried bean curd and preparation method thereof | |
CN104585718A (en) | Anti-aging sauce and preparation method thereof | |
KR101281151B1 (en) | Rice wine using wax gourd and manufacturing method thereof | |
KR101932125B1 (en) | Aged Solution for Tomato Cultivation with superior sugar content, savory taste, texure and Cultivation Method using thereof | |
CN105851157A (en) | Moon cake stuffed with pumpkin | |
CN104255863A (en) | Cereal biscuit and making method thereof | |
CN103976231A (en) | Beauty treatment and health maintenance porridge and preparation method thereof | |
CN106106616A (en) | A kind of Semen Maydis grain rice edible fungi tailored flour for bread and production method thereof | |
CN107087753A (en) | A kind of processing method of acorn nut Solanum nigrum health-care cooked rice crust | |
CN103960576A (en) | Red haw fat-elimination rice cake and preparation method thereof | |
KR100911773B1 (en) | Method for manufacturing soybean paste including ginseng and soybean paste thereof | |
CN103689441A (en) | Cumin wheat germ meal and preparation method thereof | |
CN103932260A (en) | Pumpkin shrimp cake and preparation method thereof | |
KR101654211B1 (en) | health assistance food having fermented soybeans improved flavor and manufacturing method thereof | |
CN104286946A (en) | Sauce spiced beef and preparation method thereof | |
CN104430695A (en) | Red kidney bean and sea crab meat bread roll and preparation method thereof | |
CN104305232A (en) | Pungent and spicy spiced beef and preparation method thereof | |
CN104115883A (en) | Winged yam rhizome spleen-tonifying stomach-nourishing flour and preparation method thereof | |
CN104286869A (en) | Chinese yam and purple sweet potato balls and preparation method thereof | |
KR102492573B1 (en) | Noodle sauce and manufacturing method of the same | |
CN103948005A (en) | Beautifying and health preserving beef sauce and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170825 |