CN107198118A - Compound puffed rice - Google Patents
Compound puffed rice Download PDFInfo
- Publication number
- CN107198118A CN107198118A CN201710468900.2A CN201710468900A CN107198118A CN 107198118 A CN107198118 A CN 107198118A CN 201710468900 A CN201710468900 A CN 201710468900A CN 107198118 A CN107198118 A CN 107198118A
- Authority
- CN
- China
- Prior art keywords
- puffed rice
- parts
- rice
- compound
- puffed
- 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- Withdrawn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 62
- 235000009566 rice Nutrition 0.000 title claims abstract description 62
- 150000001875 compounds Chemical class 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title claims 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 240000008042 Zea mays Species 0.000 claims abstract description 17
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 17
- 235000005822 corn Nutrition 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 239000000845 maltitol Substances 0.000 claims abstract description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 4
- 229940035436 maltitol Drugs 0.000 claims abstract description 4
- 235000010449 maltitol Nutrition 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 3
- 235000013734 beta-carotene Nutrition 0.000 claims description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 3
- 239000011648 beta-carotene Substances 0.000 claims description 3
- 229960002747 betacarotene Drugs 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 3
- 241000209094 Oryza Species 0.000 abstract description 56
- 239000001913 cellulose Substances 0.000 abstract description 4
- 229920002678 cellulose Polymers 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013336 milk Nutrition 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 4
- 210000004080 milk Anatomy 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- -1 bata-carotene Substances 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013578 rice krispies Nutrition 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of compound puffed rice, the puffed rice, by black soya bean, rice, soybean, corn, olive oil, white granulated sugar, salt, hydromel, composite seasoning powder, bata-carotene, maltitol.The puffed rice that the present invention makes is compared with existing puffed rice, the in good taste of puffed rice particle, fragility are full, after many kinds of substance compounding, it is nutritious, color is colorful, and the puffed rice sweet mouthfeel produced, milk taste are full, and mouthfeel is combined, it is casual health food suitable for people of all ages containing protein needed by human, fat, cellulose etc..The present invention is applied to make compound puffed rice.
Description
Technical field
The invention belongs to field of food, it is related to a kind of compound puffed rice.
Background technology
At present, puffed rice has three kinds, and a kind of is that corn is quick-fried, and second is rice, and the third is then millet.Common is quick-fried
Popped rice is that the machine for putting puffed rice into together with corn, butter, sugar is made.The principle of puffed rice is as follows：
Take appropriate corn (or rice) to be put into snuff pot, and seal top cover, then rice krispies pot is placed on stove constantly rotated
It is allowed to after thermally equivalent, so that it may produce tasty puffed rice.Because during heating, the temperature in pot is continuous
The pressure of gas also constantly increases in rise, pot.When temperature is raised to a certain extent, the grain of rice will gradually soften, in the grain of rice
Most of moisture becomes vapor.Because temperature is higher, the pressure of vapor is very big, expands the grain of rice softened.But
Now the pressure inside and outside the grain of rice is balance, so the grain of rice will not pop in pot.When pressure is raised to 4-5 atmospheric pressure in pot
When, the gas thrown open in the top cover of snuff pot, pot expands rapidly, and pressure reduces quickly so that pressure difference becomes inside and outside the grain of rice
Greatly, cause grain of rice inner high voltage vapor also drastically to expand, instantaneously pop the grain of rice, puffed rice.
The puffed rice of early stage, in processing, is that corn (many cereal and miscellaneous all classes can) is placed in special container
Heating so that corn is in the state of HTHP, and the temperature in pot is constantly raised, and in pot gas pressure it is also continuous
Increase.Then " bang " a sound loud noise, machine lid is opened, and corn is suddenly released at normal temperatures and pressures, the gas in pot
Rapid expansion, pressure reduces quickly so that pressure difference becomes big inside and outside iblet, causes iblet inner high voltage vapor also drastically swollen
Swollen, instantaneously pop iblet, puffed rice, while the structure and property inside corn will change.And puffed rice
Be essentially all mostly by pop corn by simple heating produces the puffed rice taken, processing container be not already early stage " turn
Stove ", therefore it also avoid the harm that. g., lead tape is come.
Therefore, providing a kind of compound puffed rice of very nutritious, mouthfeel turns into the demand of most snacks fans.
The content of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, the problem to be solved in the present invention is to provide a kind of compound rice krispies
Flower, the puffed rice is compared with existing puffed rice, and the in good taste of puffed rice particle, fragility are full, and after many kinds of substance compounding, nutrition is rich
Richness, color is colorful, and the puffed rice sweet mouthfeel produced, milk taste are full, and mouthfeel is combined, containing protein needed by human, fat,
Cellulose etc., is casual health food suitable for people of all ages.
The present invention seeks to what is be achieved through the following technical solutions：
A kind of compound puffed rice, in parts by weight, it includes following component：
20 parts of black soya bean, 10 parts of rice, 10 parts of soybean, 30 parts of corn, 35 parts of olive oil, 30 parts of white granulated sugar, 15 parts of salt, hydromel
10 parts, 20 parts of composite seasoning powder, 2 parts of beta carotene, 10 parts of maltitol.
A kind of as the present invention limits, and the composite seasoning powder includes 10 parts of hawthorn powders and 10 parts in parts by weight
Cheese's powder；
As another restriction of the present invention, the water content of the black soya bean is 20-35%, and the water content of rice is 5-10%, soybean
Water content be that 30-40%, the water content of corn are 20-25%.
Said components are directly added into corn popper, are processed puffed rice.
After adopting the above technical scheme, the beneficial effect acquired by the present invention is：The puffed rice that the present invention makes with it is existing
Puffed rice is compared, and the in good taste of puffed rice particle, fragility are full, and after many kinds of substance compounding, nutritious, color is colorful, produces
Puffed rice sweet mouthfeel, milk taste it is full, mouthfeel is combined, containing protein needed by human, fat, cellulose etc., is old and young
All suitable casual health food.
The present invention is applied to make compound puffed rice.
Embodiment
Technical scheme is described in further detail below in conjunction with specific embodiment.
A kind of compound puffed rice of embodiment 1
The present embodiment is a kind of compound puffed rice, and it includes following component：
Black soya bean 20g, the g of rice 10, the g of soybean 10, the g of corn 30, the g of olive oil 35, the g of white granulated sugar 30, the g of salt 15, hydromel
10 g, the g of composite seasoning powder 20 are (wherein：Hawthorn powder 10g, cheese powder 10g), the g of beta carotene 2, the g of maltitol 10.
The specific water content of primary raw material of above-mentioned material is as follows：
The water content of black soya bean is 20-35%, and the water content of rice is 5-10%, the water content of soybean is 30-40%, corn it is aqueous
Measure as 20-25%.
In order to meet above-mentioned water content requirement, before puffed rice is made, first screen no disease and pests harm, full grains it is black
Beans, rice, soybean, corn, after then cleaning up, are placed in water, can be direct as raw material after its water content meets requirement
It is processed.
The processing of puffed rice：Said components are directly added into corn popper, are processed puffed rice.
The puffed rice that the present invention makes is compared with existing puffed rice, and the in good taste of puffed rice particle, fragility are full, a variety of things
After matter compounding, nutritious, color is colorful, and the puffed rice sweet mouthfeel produced, milk taste are full, and mouthfeel is combined, and does not contain food
Additive, is leisure suitable for people of all ages, health care, the food of health containing protein needed by human, fat, cellulose etc..
Above-described embodiment, is only presently preferred embodiments of the present invention, is not other forms made for the present invention
Limit, any those skilled in the art are changed or be modified as enlightenment possibly also with above-mentioned technology contents equivalent
The equivalent embodiment of change.In every case it is the technical spirit without departing from the claims in the present invention, the letter to made by above example
Single modification, equivalent variations and remodeling, still fall within the scope of the claims in the present invention protection.
Claims (3)
1. a kind of compound puffed rice, it is characterised in that in parts by weight, it includes following component：
20 parts of black soya bean, 10 parts of rice, 10 parts of soybean, 30 parts of corn, 35 parts of olive oil, 30 parts of white granulated sugar, 15 parts of salt, hydromel
10 parts, 20 parts of composite seasoning powder, 2 parts of beta carotene, 10 parts of maltitol.
2. compound puffed rice according to claim 1, it is characterised in that：The composite seasoning powder is wrapped in parts by weight
Include 10 parts of hawthorn powders and 10 parts of cheese's powder.
3. compound puffed rice according to claim 1, it is characterised in that：The water content of the black soya bean is 20-35%, rice
Water content be 5-10%, the water content of soybean is that 30-40%, the water content of corn are 20-25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710468900.2A CN107198118A (en) | 2017-06-20 | 2017-06-20 | Compound puffed rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710468900.2A CN107198118A (en) | 2017-06-20 | 2017-06-20 | Compound puffed rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198118A true CN107198118A (en) | 2017-09-26 |
Family
ID=59907724
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710468900.2A Withdrawn CN107198118A (en) | 2017-06-20 | 2017-06-20 | Compound puffed rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107198118A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124439A (en) * | 2015-09-21 | 2015-12-09 | 张爱丽 | Caramel popcorn |
| CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
| CN105475852A (en) * | 2015-11-24 | 2016-04-13 | 宁波北仑戌鸿农业科技有限公司 | Mini popcorn |
-
2017
- 2017-06-20 CN CN201710468900.2A patent/CN107198118A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124439A (en) * | 2015-09-21 | 2015-12-09 | 张爱丽 | Caramel popcorn |
| CN105231133A (en) * | 2015-11-24 | 2016-01-13 | 上海正荣食品有限公司 | Mini popcorn and making method thereof |
| CN105475852A (en) * | 2015-11-24 | 2016-04-13 | 宁波北仑戌鸿农业科技有限公司 | Mini popcorn |
Non-Patent Citations (1)
| Title |
|---|
| 章西孔等: "《说医化药道健康》", 31 May 2005, 中医古籍出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fikiru et al. | Nutritional quality and sensory acceptability of complementary food blended from maize (Zea mays), roasted pea (Pisum sativum), and malted barley (Hordium vulgare) | |
| KR102135035B1 (en) | Functional snack for person and companion dog and making method thereof | |
| CN101385517A (en) | Highland barley cereals and production method | |
| CN107373354A (en) | A kind of black fungus vermicelli | |
| CN105380175A (en) | Instant potato flour and processing method thereof | |
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| CN104323134A (en) | Okra and rye health noodle and preparation method thereof | |
| CN105410568A (en) | Fruit flavored highland barley healthy drink and preparation method thereof | |
| CN107198118A (en) | Compound puffed rice | |
| Malomo et al. | Development of spiced instant “moinmoin” produced from precooked cowpea flour using maize starch as binder | |
| KR100547405B1 (en) | Grain syrup comprising radish and chinese bellflower, and the preparation method thereof | |
| CN1934976A (en) | Preparation method of tartary buckwheat tea | |
| CN102640901A (en) | Convenient porridge | |
| CN105962223A (en) | Papaya jam powder | |
| CN111955553A (en) | Tartary buckwheat, inulin and pearl milk tea and preparation method thereof | |
| CN108029954A (en) | A kind of instant coarse cereals Tangyuan (Glutinous Rice Balls) in Fermented Glutinous Rice Soup product and its processing method | |
| CN108497410A (en) | A kind of five cereals jelly | |
| KR102347256B1 (en) | Preparation Method for Instant Noodles Using Edible Insects | |
| CN104381925A (en) | Preparation method for mint dry-roasted bamboo shoots | |
| CN105433092A (en) | Coix seed sachima and producing method thereof | |
| CN108065183A (en) | A kind of natural Health preservation soup drink and preparation method thereof | |
| CN109105823A (en) | A kind of potato seasoning and preparation method thereof | |
| KR102700492B1 (en) | Method for producing puffed snack of beans with ginger | |
| CN108925844A (en) | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes | |
| CN105475852A (en) | Mini popcorn |
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 |
Application publication date: 20170926 |
|
| WW01 | Invention patent application withdrawn after publication |