CN108634196A - Mushroom crispy rice and preparation method thereof - Google Patents
Mushroom crispy rice and preparation method thereof Download PDFInfo
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- CN108634196A CN108634196A CN201810435651.1A CN201810435651A CN108634196A CN 108634196 A CN108634196 A CN 108634196A CN 201810435651 A CN201810435651 A CN 201810435651A CN 108634196 A CN108634196 A CN 108634196A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
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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
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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 production methods of mushroom crispy rice, using rice as raw material, add dried thin mushroom, corn flour, buckwheat, oatmeal and leavening agent, mushroom and rice are mixed with other raw materials after pretreatment respectively, again through kneading, tabletting, slice, mushroom crispy rice is made finally by fried mode.The production method, increase the content of functional nutrient substance in mushroom crispy rice, with significant nutritive effect, yet form special flavor substance and present-color material, crispy rice mouthfeel, fragrance, color and luster is set more to be liked by people, to obtain a excellent in color, and the higher mushroom crispy rice of healthy nutritive value.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of mushroom crispy rice, and by the system
Make the mushroom crispy rice of method acquisition.
Background technology
Crispy rice is convenient, is easy to digest, you can as dining table delicacies, and snack food can be become, it is deep by vast consumption
Person likes.As the improvement of people's living standards, the requirement to food is being particular about nutrition-balanced while also pursuing the only of food
Special flavor.
Mushroom also known as dried mushroom, mushroom, north mushroom etc. are a kind of edible fungus, rich in high protein, low fat, polysaccharide, a variety of
Amino acid and vitamin and abundant food fiber have and improve immunity of organism, remove internal hydrogen peroxide, anticancer, drop blood
Pressure, reducing blood lipid, the effect of norcholesterol, also to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis, indigestion, constipation etc.
Play therapeutic effect.Mushroom is not only full of nutrition, has higher edible health value, also contains flavor component Shangri-la Gorge, so
Mushroom is the important edible and medical fungus and flavouring of people.Mushroom is added in crispy rice raw material, not only enriches the battalion of crispy rice
It supports, the strong fragrance that there is unique rice perfume (or spice) to be mixed with mushroom fragrance is obtained also on flavor, but existing manufacture craft passes through
Simply the mushroom powder of crushing is added in crispy rice raw material, limits the performance of mushroom functional nutrient, affects mushroom pot
Bar nutritive value.
Invention content
To solve the shortcomings of the prior art, the present invention provides a kind of production method of mushroom crispy rice, this method is logical
Cross and Microwave Pretreatment first carried out to mushroom powder, then with other raw material mixing kneadings, compacting, most made afterwards through fried mode, no
The nutritive value for only significantly improving mushroom crispy rice additionally aids the appearance to form unique flavor substance and special colour generation, obtains
Obtained all good mushroom crispy rice of a color, nutrition.
To achieve the above object, the production method of mushroom crispy rice provided by the invention, including following mass parts raw material components：
5~25 parts of dried thin mushroom, 100 parts of rice, 5~25 parts of corn flour, 35~55 parts of buckwheat, 35~55 parts of oatmeal,
0.5~5 part of leavening agent；
The production method includes the following steps：
A, mushroom pre-processes：Dried thin mushroom, crushing is taken to be placed in micro-wave oven, handled under the microwave condition of 400~800W
60~120s obtains mushroom powder；
B, rice pre-processes：Rice is taken, 40min~1h is impregnated with clear water after eluriating totally, then by soaked rice
It rolls and is pressed into even-grained particle；
C, crispy rice is made：Pretreated rice, mushroom powder are sufficiently mixed with other raw materials, stirred evenly, will be mixed
Material kneading well, compression molding are thinly sliced again, and mushroom crispy rice is obtained through fried, seasoning.
The mushroom crispy rice of the present invention, using rice as raw material, addition dried thin mushroom, corn flour, buckwheat and oatmeal enrich pot
While bar nutrition, additionally it is possible to make the synergistic function for generating nutrition between compounding raw material, it is significant to assign this mushroom crispy rice
Nutritive effect.In addition, being to give full play to the nutritive value of mushroom in manufacturing process, the mushroom powder crushed by dried thin mushroom is needed
Microwave Pretreatment is first carried out, to significantly improve the content of polysaccharide, protein, amino acid etc. in mushroom nutritional ingredient, is increased
The functional nutrient content of material of mushroom crispy rice；It is mixed again with pretreated rice and other raw materials, through kneading, tabletting, slice
Afterwards, mushroom crispy rice, the short chains such as amino nitrogen, monosaccharide that pretreated mushroom increases by it battalion is made finally by fried mode
Substance is supported, contributes to the formation of some flavor substances and present-color material in the process of crispy rice, makes crispy rice mouthfeel, fragrance, color
More liked by people in pool.
As the restriction to above-mentioned technical proposal, dried thin mushroom described in step a smashes it through 100~120 mesh sieve, filters off residual
Slag.
As the restriction to above-mentioned technical proposal, water content reaches 30~35% after rice in steep described in step b.
5~10min is stood as the restriction to above-mentioned technical proposal, after materials result molding described in step c to be sliced again.
As the restriction to above-mentioned technical proposal, the mushroom crispy rice includes following mass parts raw material components：Dried thin mushroom 10
Part, 100 parts of rice, 21 parts of corn flour, 37 parts of buckwheat, 50 parts of oatmeal, 1.5 parts of leavening agent.
Further limit the water content crossed after grit number, rice in steep, the crispy rice materials result of mushroom powder in production method
The optimizations such as stewing process are needed to operate after molding again, and preferably mushroom crispy rice formula, to obtain the mushroom with better quality
Crispy rice.
Meanwhile the present invention also provides a kind of mushroom crispy rices, are made by the production method of mushroom crispy rice as described above.
Mushroom crispy rice made from production method through the invention is formed peculiar golden yellow and fragrant with Maillard reaction
The distinctive fresh fragrance of mushroom, the functional nutrient substance contained such as lentinan, protein, amino acid equal size significantly improve, and are
A excellent in color, and the higher mushroom crispy rice of healthy nutritive value.
In conclusion technical solution using the present invention, the mushroom crispy rice production method of acquisition adds using rice as raw material
Add dried thin mushroom, corn flour, buckwheat, oatmeal and swelling agent, and in manufacturing process to the mushroom powder that is crushed by dried thin mushroom
Microwave Pretreatment is first carried out, the content of lentinan, protein, amino acid etc. is not only significantly improved, increases mushroom crispy rice
Middle functional nutrient content of material imparts this significant nutrition of mushroom crispy rice also by the collaboration of nutriment between raw material
Effect.Further, since the Microwave Pretreatment of mushroom powder, special flavor substance and colour generation object are formd in crispy rice manufacturing process
Matter makes crispy rice mouthfeel, fragrance, color and luster more be liked by people, to obtain a excellent in color, and healthy nutritive value compared with
High mushroom crispy rice.
Description of the drawings
Fig. 1 is influence detection figure of the mushroom content described in the embodiment of the present invention to crispy rice quality；
Fig. 2 is influence detection figure of the bulk agent content described in the embodiment of the present invention to crispy rice quality；
Fig. 3 is influence detection figure of the oat powder content described in the embodiment of the present invention to crispy rice quality；
Fig. 4 is influence detection figure of the corn powder content described in the embodiment of the present invention to crispy rice quality；
Fig. 5 is influence detection figure of the buckwheat powder content described in the embodiment of the present invention to crispy rice quality.
Specific implementation mode
Below in conjunction with embodiment, technical scheme of the present invention is clearly and completely described, it is clear that described
Embodiment is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field
The every other embodiment that those of ordinary skill is obtained without making creative work, belongs to protection of the present invention
Range.
Embodiment one
The present embodiment is related to a kind of making of mushroom crispy rice.
Mushroom crispy rice includes following mass parts raw material components：
5~25 parts of dried thin mushroom, 100 parts of rice, 5~25 parts of corn flour, 35~55 parts of buckwheat, 35~55 parts of oatmeal,
0.5~5 part of leavening agent.
Embodiment 1.1
The making of mushroom crispy rice includes the following steps：
A, mushroom pre-processes：Dried thin mushroom is taken dried mushroom or directly, crushed in pulverizer, with the sieve of 120 mesh
Son sieving, filters off residue, then will obtain being placed in micro-wave oven compared with thin, the agranular mushroom powder in surface, in the microwave of 400W
Under the conditions of handle 120s；
B, rice pre-processes：Rice is taken, 40min is impregnated with clear water after eluriating totally, rice moisture is made to reach 30%,
Then soaked rice is rolled and is pressed into even-grained little particle, it is desirable that granularity is moderate, should not be too broken；
C, crispy rice is made：Pretreated rice, mushroom powder are sufficiently mixed in proportion with other raw materials, stirred evenly；
Preservative film is spread on wooden chopping board, applies a little edible oil, will firmly be flattened on chopping board after the material kneading mixed, until
Until thickness is one layer of grain of rice, 5min is stood；Then material piece is cut into long 5cm, the thin slice of wide 2cm, applied after frying spread it is suitable
The flavouring of amount obtains the distinct mushroom crispy rice of the golden yellow that there is the distinctive fresh Flavor of mushroom and Maillard reaction to be formed.
Embodiment 1.2
The making of mushroom crispy rice includes the following steps：
A, mushroom pre-processes：Dried thin mushroom is taken dried mushroom or directly, crushed in pulverizer, with the sieve of 100 mesh
Son sieving, filters off residue, then will obtain being placed in micro-wave oven compared with thin, the agranular mushroom powder in surface, in the microwave of 600W
Under the conditions of handle 90s；
B, rice pre-processes：Rice is taken, 1h is impregnated with clear water after eluriating totally, so that rice moisture is reached 35%, so
Soaked rice is rolled afterwards and is pressed into even-grained little particle, it is desirable that granularity is moderate, should not be too broken；
C, crispy rice is made：Pretreated rice, mushroom powder are mixed and stirred in proportion with other raw materials；
Preservative film is spread on wooden chopping board, applies a little edible oil, will firmly be flattened on chopping board after the material kneading mixed, until
Until thickness is one layer of grain of rice, 8min is stood；Then material piece is cut into long 5cm, the thin slice of wide 2cm, applied after frying spread it is suitable
The flavouring of amount obtains the distinct mushroom crispy rice of the golden yellow that there is the distinctive fresh Flavor of mushroom and Maillard reaction to be formed.
Embodiment two
The present embodiment is related to influence of the microwave treatment to mushroom nutrition, mushroom crispy rice quality.
After dried thin mushroom is crushed, be placed in micro-wave oven, 60s handled using 800w, before and after microwave treatment mushroom powder nutrition at
Divide variation as shown in table 1.
As seen from the above table, lentinan, protein, amino acid content significantly carry in microwaved rear mushroom nutritional ingredient
Height, fat content is constant, and content of cellulose is declined slightly, and illustrates that microwave treatment has mushroom nutritional ingredient and significantly affects.
Mushroom crispy rice is made using the mushroom powder after microwaved, some flavors are formd in the processing of later stage crispy rice
Matter and present-color material keep the golden yellow that there is the mushroom crispy rice of acquisition the distinctive fresh Flavor of mushroom and Maillard reaction to be formed fresh
Bright, analysis increases with the short chains nutriment such as amino nitrogen, monosaccharide in mushroom after microwave, this contributes to crispy rice process raw material
The combination of nutriment between substance, to produce special flavor substance and present-color material.And not microwaved mushroom
The prepared mushroom crispy rice of powder does not have this special flavor substance and present-color material.
Embodiment three
The present embodiment is related to influence of the dosage of each raw material component to mushroom crispy rice quality.
Subjective appreciation standard is used to the evaluation of mushroom crispy rice quality, i.e., is distinguished according to the flavor of product, mouthfeel and appearance
Give subjective appreciation.Mushroom crispy rice subjective appreciation standard is shown in Table 2.
Embodiment 3.1
The present embodiment is related to influence of the mushroom content to crispy rice quality.
Choose mushroom powder content (content is the mass percent with rice) be respectively 5%, 10%, 15%, 20%,
25%, other raw material dosages (with content meter, content is the mass percent with rice) are fixed as oatmeal 35%, corn flour
5%, buckwheat 25%, leavening agent 1% detect influence of the mushroom content to crispy rice quality by experiment of single factor.
Influence the result is shown in Figure 1 of the mushroom content to crispy rice quality, as shown in Figure 1 with the increase of mushroom content, sense organ is commented
Determine score to gradually increase, when mushroom content reaches 10%, score reaches highest, and subsequent score is gradually reduced, therefore in orthogonal experiment
Middle selection mushroom content 7%~16% is studied.
Embodiment 3.2
The present embodiment is related to influence of the bulk agent content to crispy rice quality.
It is respectively 1%, 2%, 3%, 4%, 5% to choose bulk agent content (content is the mass percent with rice),
Other raw material dosages (with content meter, content is the mass percent with rice) are fixed as mushroom powder 5%, corn flour 5%, swallow
Flour 35%, buckwheat 25% detect influence of the bulk agent content to crispy rice quality by experiment of single factor.
Influence result of the bulk agent content to crispy rice quality is shown in Fig. 2, leavening agent in this experiment to product special flavour play to
Important role is closed, the crunchy sensation of finished product not only can be greatly promoted, can also integrally promote the fragrance of product.It can by Fig. 2
Know, the use of shortening is leavening agent, score reaches highest when shortening oil content is 1%, and subsequent score is gradually reduced.Therefore just
Selection shortening oil content 0.5%~2% in experiment is handed over to be studied.
Embodiment 3.3
The present embodiment is related to influence of the oat powder content to crispy rice quality.
Choose oat powder content (content is the mass percent with rice) be respectively 35%, 40%, 45%, 50%,
55%, other raw material dosages (with content meter, content is the mass percent with rice) are fixed as mushroom powder 5%, corn flour
2%, buckwheat 25%, leavening agent 1% detect influence of the oat powder content to crispy rice quality by experiment of single factor.
Influence result of the oat powder content to crispy rice quality is shown in Fig. 3.As shown in Figure 3 with the increase of oat powder content, sense
Official evaluates score and is gradually varied from, and when oat powder content reaches 50%, score reaches highest, and subsequent score is gradually reduced.Therefore
Oat powder content 44%~53% is chosen in orthogonal experiment to be studied.
Embodiment 3.4
The present embodiment is related to influence of the corn powder content to crispy rice quality.
Choose corn powder content (content is the mass percent with rice) be respectively 5%, 10%, 15%, 20%,
25%, other raw material dosages (with content meter, content is the mass percent with rice) are fixed as mushroom powder 5%, oatmeal
35%, buckwheat 25%, leavening agent 1% detect influence of the corn powder content to crispy rice quality by experiment of single factor.
Influence result of the corn powder content to crispy rice quality is shown in Fig. 4.As shown in Figure 4 with the increase of corn powder content, sense
Official evaluates score and gradually increases, and when corn powder content reaches 15%, score reaches highest, and subsequent score is gradually reduced.Therefore just
Selection corn powder content 12%~21% in experiment is handed over to be studied.
Embodiment 3.5
The present embodiment is related to influence of the buckwheat powder content to crispy rice quality.
It is 35%, 40%, 45%, 50%, 55% to choose buckwheat powder content (content is the mass percent with rice),
Other raw material dosages (with content meter, content is the mass percent with rice) be fixed as mushroom powder 5%, oatmeal 35%,
Corn flour 5%, leavening agent 1% detect influence of the buckwheat powder content to crispy rice quality by experiment of single factor.
Influence result of the buckwheat powder content to crispy rice quality is shown in Fig. 5.As shown in Figure 5 with the increase of buckwheat powder content, sense
Official evaluates score and gradually changes, and when buckwheat powder content reaches 40%, score reaches highest, and subsequent score is gradually reduced.Therefore just
Selection buckwheat powder content 37%~46% in experiment is handed over to be studied.
Embodiment 3.6
The present embodiment is related to the orthogonal test of each raw material component dosage
Orthogonal Experiment and Design see the table below 3.
The results of analysis of variance of orthogonal test see the table below 4.
By orthogonal experiments as it can be seen that the more excellent composition of raw materials of mushroom crispy rice of the present invention is：10 parts of dried thin mushroom, rice 100
Part, 21 parts of corn flour, 37 parts of buckwheat, 50 parts of oatmeal, 1.5 parts of leavening agent.
Fried crispy rice is seasoned using flavouring, preferred flavouring group becomes：Based on final product quality, refined salt
1.8%, monosodium glutamate 0.5%, zanthoxylum powder 0.4%, pepper powder 0.27%, Chinese anise powder 0.024%.
In conclusion the production method of the mushroom crispy rice of the present invention, using rice as raw material, addition dried thin mushroom, corn flour, buckwheat
Flour, oatmeal mix mushroom and rice with other raw materials after pretreatment respectively, then through kneading, tabletting, slice, finally
Mushroom crispy rice made from by way of fried, increases the content of functional nutrient substance, has significant nutritive effect, also
Special flavor substance and present-color material are formd, crispy rice mouthfeel, fragrance, color and luster is made more to be liked by people.
Claims (6)
1. a kind of production method of mushroom crispy rice, which is characterized in that including following mass parts raw material components：
It is 5~25 parts of dried thin mushroom, 100 parts of rice, 5~25 parts of corn flour, 35~55 parts of buckwheat, 35~55 parts of oatmeal, bulk
0.5~5 part of agent；
The production method includes the following steps：
A, mushroom pre-processes：Taking dried thin mushroom, crushing is placed in micro-wave oven, handle 60 under the microwave condition of 400~800W~
120s obtains mushroom powder；
B, rice pre-processes：Rice is taken, 40min~1h is impregnated with clear water after eluriating totally, soaked rice is then rolled into pressure
At even-grained particle；
C, crispy rice is made：Pretreated rice, mushroom powder are sufficiently mixed with other raw materials, stirred evenly, by what is mixed
Material kneading, compression molding are thinly sliced again, and mushroom crispy rice is obtained through fried, seasoning.
2. the production method of mushroom crispy rice according to claim 1, it is characterised in that：After dried thin mushroom described in step a crushes
100~120 mesh sieve is crossed, residue is filtered off.
3. the production method of mushroom crispy rice according to claim 1, it is characterised in that：Contain after rice in steep described in step b
Water reaches 30~35%.
4. the production method of mushroom crispy rice according to claim 1, it is characterised in that：Materials result described in step c is molded
5~10min is stood afterwards to be sliced again.
5. the production method of mushroom crispy rice according to claim 1, which is characterized in that including following mass parts raw material group
Point：10 parts of dried thin mushroom, 100 parts of rice, 21 parts of corn flour, 37 parts of buckwheat, 50 parts of oatmeal, 1.5 parts of leavening agent.
6. a kind of mushroom crispy rice, it is characterised in that：By the production method of mushroom crispy rice according to any one of claims 1 to 5
It is made.
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