CN107981191A - A kind of crisp rice of instant lily bulb and preparation method thereof - Google Patents
A kind of crisp rice of instant lily bulb and preparation method thereof Download PDFInfo
- Publication number
- CN107981191A CN107981191A CN201711100438.7A CN201711100438A CN107981191A CN 107981191 A CN107981191 A CN 107981191A CN 201711100438 A CN201711100438 A CN 201711100438A CN 107981191 A CN107981191 A CN 107981191A
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- Prior art keywords
- parts
- rice
- lily
- instant
- crisp
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 241000234435 Lilium Species 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 46
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000005469 granulation Methods 0.000 claims abstract description 3
- 230000003179 granulation Effects 0.000 claims abstract description 3
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 5
- 244000014280 Sprekelia formosissima Species 0.000 claims description 3
- 230000003750 conditioning effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000003862 health status Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 230000006872 improvement Effects 0.000 description 2
- 235000014590 basal diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- 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)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of crisp rice of instant lily bulb, by weight, is made of following raw material：75 85 parts of rice, 15 20 parts of lily, 7 12 parts of white granulated sugar, 01 parts of salt, 01 parts of monosodium glutamate, the invention also discloses the preparation method of the crisp rice of above-mentioned instant lily bulb, and by four mixing, quenched, granulation, baking steps, the crisp rice of lily finally obtained not only can directly be taken, also there is extraordinary mental-tranquilization, the effect of moistening the lung and relieve the cough, can be obviously improved the health status of human body after long-term consumption, have splendid health-care effect.
Description
Technical field
The present invention relates to food technology field, is related specifically to crisp rice of a kind of instant lily bulb and preparation method thereof.
Background technology
Rice is the plain basal diet that supplements the nutrients, and comprehensive nutrition can be provided for human body, is the main food of the southern people
Product.As the improvement of people's living standards, requirement of the people to food is higher and higher, its healthcare function is especially paid special attention to,
The effect of rice and rice food on the market, is more single, and special health-care effect is had no after long-term consumption, cannot be expired
The needs of sufficient people.
The content of the invention
It is an object of the invention to provide a kind of easy to carry, mental-tranquilization, the crisp rice of instant lily bulb to moisten the lung and relieve the cough.
Another object of the present invention is the preparation method for providing the crisp rice of above-mentioned instant lily bulb.
To solve the above-mentioned problems, using following technical scheme：A kind of crisp rice of instant lily bulb, by weight, by following
Raw material is made：75-85 parts of rice, 15-20 parts of lily, 7-12 parts of white granulated sugar, 0-1 parts of salt, 0-1 parts of monosodium glutamate.
Preferably, the crisp rice of above-mentioned instant lily bulb is made of following raw material：78-82 parts of rice, 16-19 parts of lily, white granulated sugar
8-11 parts, 0.3-0.7 parts of salt, 0.3-0.7 parts of monosodium glutamate.
The method for preparing the crisp rice of above-mentioned instant lily bulb, comprises the following steps：
A. lily, rice, white granulated sugar are crushed respectively,
B. salt, monosodium glutamate are dissolved as aqueous solution with water；
C. the lily after crushing, rice and white granulated sugar are put into rotary agitator to be sufficiently mixed to obtain mixed powder, will
The mixed powder is put into quality controling machine plus water is quenched, solid-to-liquid ratio 2:1, pre- conditioning period is 7-12 minutes；
D. the aqueous solution of gained in quenched good powder and step B is fed at the same time to cure in twin (double) screw extruder and be granulated, obtained
The grain of rice it is predrying by fluidized dryer, be put into oven after predrying and bake, 105-115 DEG C of baking temperature, baking times 20-
30 minutes, bake after cooling down up to the heretofore described crisp rice of i.e. edible lily.
Wherein, preheating section temperature is 65-105 DEG C during being granulated in the step D, and curing section temperature is 160-180 DEG C, is made
60-150 DEG C of setting temperature after grain.
Compared to the prior art, the invention has the advantages that：
The present invention adds suitable white granulated sugar, salt, monosodium glutamate and is adjusted by selecting rice and lily to be used as primary raw material
Taste, its preparation process include four mixing, quenched, granulation, baking steps, and the crisp rice of lily being prepared can directly be eaten,
Crisp taste, is carried with when travelling outdoors easy to people, in addition, the crisp rice of the instant lily bulb in the present invention has extraordinary support
Heart and tranquilizing mind, moisten the lung and relieve the cough effect, and the health status of human body can be obviously improved after long-term consumption, has splendid health-care effect.
Embodiment
Embodiment is given below so that the present invention to be specifically described, it is necessary to which indicated herein is following embodiments
It is used to further illustrate the present invention, it is impossible to be interpreted as limiting the scope of the invention, the ordinary skill in the field
Some nonessential improvement or adjustment that personnel according to this embodiment make the present invention still fall within protection scope of the present invention.
Embodiment 1
A kind of crisp rice of instant lily bulb, by weight, is made of following raw material：75 parts of rice, 15 parts of lily, 7 parts of white granulated sugar.
The method for preparing the crisp rice of instant lily bulb in the present embodiment, comprises the following steps：
A. lily, rice, white granulated sugar are crushed respectively,
B. salt, monosodium glutamate are dissolved as aqueous solution with water；
C. the lily after crushing, rice and white granulated sugar are put into rotary agitator to be sufficiently mixed to obtain mixed powder, will
The mixed powder is put into quality controling machine plus water is quenched, solid-to-liquid ratio 2:1, pre- conditioning period is 7-12 minutes；
D. the aqueous solution of gained in quenched good powder and step B is fed at the same time to cure in twin (double) screw extruder and be granulated, obtained
The grain of rice it is predrying by fluidized dryer, be put into oven after predrying and bake, 105-115 DEG C of baking temperature, baking times 20-
30 minutes, bake after cooling down up to the heretofore described crisp rice of i.e. edible lily.
Wherein, preheating section temperature is 65-105 DEG C during being granulated in the step D, and curing section temperature is 160-180 DEG C, is made
60-150 DEG C of setting temperature after grain.
Embodiment 2
A kind of crisp rice of instant lily bulb, by weight, is made of following raw material：85 parts of rice, 20 parts of lily, 12 parts of white granulated sugar,
1 part of salt, 1 part of monosodium glutamate.
The method for preparing the crisp rice of instant lily bulb in the present embodiment is identical with embodiment 1.
Embodiment 3
A kind of crisp rice of instant lily bulb, it is characterised in that by weight, be made of following raw material：80 parts of rice, 17 parts of lily,
9 parts of white granulated sugar, 0.5 part of salt, 0.5 part of monosodium glutamate.
The method for preparing the crisp rice of instant lily bulb in the present embodiment is identical with embodiment 1.
Claims (4)
1. a kind of crisp rice of instant lily bulb, it is characterised in that by weight, be made of following raw material：
75-85 parts of rice, 15-20 parts of lily, 7-12 parts of white granulated sugar, 0-1 parts of salt, 0-1 parts of monosodium glutamate.
2. the crisp rice of instant lily bulb according to claim 1, it is characterised in that be made of following raw material：78-82 parts of rice,
16-19 parts of lily, 8-11 parts of white granulated sugar, 0.3-0.7 parts of salt, 0.3-0.7 parts of monosodium glutamate.
3. prepare the method for the crisp rice of instant lily bulb described in claim 1 or 2, it is characterised in that comprise the following steps：
A. lily, rice, white granulated sugar are crushed respectively,
B. salt, monosodium glutamate are dissolved as aqueous solution with water；
C. the lily after crushing, rice and white granulated sugar are put into rotary agitator to be sufficiently mixed to obtain mixed powder, will
The mixed powder is put into quality controling machine plus water is quenched, solid-to-liquid ratio 2:1, pre- conditioning period is 7-12 minutes；
D. the aqueous solution of gained in quenched good powder and step B is fed at the same time to cure in twin (double) screw extruder and be granulated, obtained
The grain of rice it is predrying by fluidized dryer, be put into oven after predrying and bake, 105-115 DEG C of baking temperature, baking times 20-
30 minutes, bake after cooling down up to the heretofore described crisp rice of i.e. edible lily.
4. the method for the crisp rice of instant lily bulb according to claim 3, it is characterised in that pre- during being granulated in the step D
Hot arc temperature is 65-105 DEG C, and curing section temperature is 160-180 DEG C, 60-150 DEG C of setting temperature after granulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711100438.7A CN107981191A (en) | 2017-11-09 | 2017-11-09 | A kind of crisp rice of instant lily bulb and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711100438.7A CN107981191A (en) | 2017-11-09 | 2017-11-09 | A kind of crisp rice of instant lily bulb and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981191A true CN107981191A (en) | 2018-05-04 |
Family
ID=62030297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711100438.7A Pending CN107981191A (en) | 2017-11-09 | 2017-11-09 | A kind of crisp rice of instant lily bulb and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981191A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494081A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Heat-removing healthcare rice and preparation method thereof |
| CN103610039A (en) * | 2013-11-10 | 2014-03-05 | 刘三保 | Health-protection isodon amethystoides and lily rice crusts |
| CN103719733A (en) * | 2013-12-27 | 2014-04-16 | 方小玲 | Health-protection lily rice crusts |
| CN104106776A (en) * | 2014-04-17 | 2014-10-22 | 马鞍山市瑞利食品有限公司 | Lily and tea aroma health crispy rice and processing method thereof |
| CN104824567A (en) * | 2015-05-11 | 2015-08-12 | 聊城大学 | Donkey-hide gelatin rice paste granules and preparation method thereof |
| KR20160050850A (en) * | 2014-10-31 | 2016-05-11 | 박병찬 | A method for manufacturing fry of scorched rice |
| CN107114684A (en) * | 2017-06-06 | 2017-09-01 | 徐娜娜 | A kind of rhodiola root Health-protection lily rice crusts |
-
2017
- 2017-11-09 CN CN201711100438.7A patent/CN107981191A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494081A (en) * | 2013-09-25 | 2014-01-08 | 合肥丰宝杂粮专业合作社 | Heat-removing healthcare rice and preparation method thereof |
| CN103610039A (en) * | 2013-11-10 | 2014-03-05 | 刘三保 | Health-protection isodon amethystoides and lily rice crusts |
| CN103719733A (en) * | 2013-12-27 | 2014-04-16 | 方小玲 | Health-protection lily rice crusts |
| CN104106776A (en) * | 2014-04-17 | 2014-10-22 | 马鞍山市瑞利食品有限公司 | Lily and tea aroma health crispy rice and processing method thereof |
| KR20160050850A (en) * | 2014-10-31 | 2016-05-11 | 박병찬 | A method for manufacturing fry of scorched rice |
| CN104824567A (en) * | 2015-05-11 | 2015-08-12 | 聊城大学 | Donkey-hide gelatin rice paste granules and preparation method thereof |
| CN107114684A (en) * | 2017-06-06 | 2017-09-01 | 徐娜娜 | A kind of rhodiola root Health-protection lily rice crusts |
Non-Patent Citations (2)
| Title |
|---|
| 席德清: "《粮食大辞典》", 31 December 2009, 中国物资出版社 * |
| 陈中伦: "《食品开发指南》", 30 June 1990, 轻工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20180504 |