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
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- 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
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- acorn nut
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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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
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.
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| 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 |
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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 |
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| 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 |
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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 |
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Application publication date: 20170825 |