CN108651848A - A kind of xylitol popped rice shortcake and preparation method thereof - Google Patents
A kind of xylitol popped rice shortcake and preparation method thereof Download PDFInfo
- Publication number
- CN108651848A CN108651848A CN201710187150.1A CN201710187150A CN108651848A CN 108651848 A CN108651848 A CN 108651848A CN 201710187150 A CN201710187150 A CN 201710187150A CN 108651848 A CN108651848 A CN 108651848A
- Authority
- CN
- China
- Prior art keywords
- xylitol
- rice
- preparation
- sesame
- popped 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.)
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims abstract description 24
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims abstract description 24
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims abstract description 24
- 229960002675 xylitol Drugs 0.000 title claims abstract description 24
- 235000010447 xylitol Nutrition 0.000 title claims abstract description 24
- 239000000811 xylitol Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title abstract 5
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 12
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 12
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 235000020232 peanut Nutrition 0.000 claims abstract description 12
- 235000020234 walnut Nutrition 0.000 claims abstract description 12
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 8
- 239000008158 vegetable oil Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 43
- 241000758789 Juglans Species 0.000 claims description 10
- 241000207961 Sesamum Species 0.000 claims description 10
- 230000000903 blocking effect Effects 0.000 claims description 3
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 6
- 235000019198 oils Nutrition 0.000 abstract description 6
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 240000007049 Juglans regia Species 0.000 abstract 2
- 244000000231 Sesamum indicum Species 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 235000013379 molasses Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of xylitol popped rice shortcake and preparation method thereof, key is that its composition of raw materials is：Xylitol 1.06kg, Ultra Tex 2 0.123kg, glutinous rice 2kg, vegetable oil 0.86kg, shelled peanut 0.5kg, walnut kernel 0.4kg, sesame 0.4kg and edible salt 0.003kg.Preparation method includes the following steps：By xylitol, Ultra Tex 2 mixing powder, edible salt and suitable water be put into pot heating boil and stir-fry 10 minutes it is off the pot for use；Sesame is equably perfused to molding die bottom；Short rice bubble and shelled peanut, walnut kernel are mixed after mixing thoroughly and pour into molding die；The quick stall with goods spread out on the ground for sale of mixed material is completely rolled to flat and stripping and slicing.The additive of carbohydrate, diabetic's also edible are free of in the present invention；In addition, in preparation process, the oil content in the candied cake of popped rice, the more conducively health of eater are considerably reduced.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing production technical fields, especially xylitol popped rice shortcake and its preparation side
Method.
Background technology
Jiangjin candied cake of popped rice is one of the famous specialty in Chongqing Jiangjin area.Traditional Jiangjin candied cake of popped rice is using maltose and in vain
Granulated sugar mixing molasses make adhesive, are used in combination high frying glutinous rice, sugar content and oil content all high.Therefore, traditional popped rice
Sugar is unsuitable for the demand that takes care of health of modern, more unsuitable diabetes patient.
Invention content
The object of the present invention is to provide a kind of xylitol popped rice shortcakes and preparation method thereof.
To achieve the goals above, using following technical scheme：A kind of xylitol popped rice is crisp, it is characterised in that the xylose
The composition of raw materials of alcohol popped rice shortcake is：Xylitol 1.06kg, Ultra Tex 2 0.123kg, glutinous rice 2kg, vegetable oil
0.86kg, shelled peanut 0.5kg, walnut kernel 0.4kg, sesame 0.4kg and edible salt 0.003kg.
The preparation method of the xylitol popped rice shortcake includes the following steps：
The first step carries out pretreatment operation, after glutinous rice is baked 3 minutes under 300 degree of high temperature, then is matched with corresponding raw material is met
The vegetable oil frying of square ratio is steeped at short rice, and shelled peanut, walnut kernel and sesame system is ripe spare；
Second step will meet xylitol, Ultra Tex 2 mixing powder, edible salt and the suitable water of formula rate
Be put into pot heating boil and continuously stir-fry 10 minutes it is off the pot for use；
Third walks, and the sesame of shortening is equably perfused molding die bottom；
4th step, raw material prepared by the short rice prepared in the first step bubble, shelled peanut and walnut kernel and second step is by raw material
Formula rate is added in pot to mix and mix thoroughly；
4th step is mixed the mixed material mixed thoroughly and pours into molding die by the 5th step；
6th step completely rolls in the quick stall with goods spread out on the ground for sale of the mixed material poured into molding die flat；
7th step, will roll flat mixture rapidly cut it is blocking to be packaged.
Present invention xylitol and Ultra Tex 2 mixture in traditional candied cake of popped rice comprehensively instead of using
Maltose and white granulated sugar mixing molasses, adhesive effect and mouthfeel and traditional candied cake of popped rice are the same, meanwhile, it is free of in the candied cake of popped rice
The additive of carbohydrate, diabetic's also edible；In addition, in preparation process, the oil considerably reduced in the candied cake of popped rice contains
Amount, the more conducively health of eater.
Specific implementation mode
With reference to specific embodiment, the present invention is described further.
A kind of xylitol popped rice is crisp, and composition of raw materials is：Xylitol 1.06kg, Ultra Tex 2 0.123kg,
Glutinous rice 2kg, vegetable oil 0.86kg, shelled peanut 0.5kg, walnut kernel 0.4kg, sesame 0.4kg and edible salt 0.003kg.
The preparation method of the xylitol popped rice shortcake includes the following steps：
The first step carries out pretreatment operation, after glutinous rice is baked 3 minutes under 300 degree of high temperature, then is matched with corresponding raw material is met
The vegetable oil frying of square ratio is steeped at short rice, and shelled peanut, walnut kernel and sesame system is ripe spare；
In a particular embodiment, shelled peanut, walnut kernel and sesame can be added heating in pot and fry, and can also be incited somebody to action with curing range
Its baking is ripe.
Second step will meet the xylitol of formula rate, Ultra Tex 2 mixing powder, edible salt and appropriate
Water be put into pot heating boil and continuously stir-fry 10 minutes it is off the pot for use；
Third walks, and the sesame of shortening is equably perfused molding die bottom；
4th step, raw material prepared by the short rice prepared in the first step bubble, shelled peanut and walnut kernel and second step is by raw material
Formula rate is added in pot to mix and mix thoroughly；
4th step is mixed the mixed material mixed thoroughly and pours into molding die by the 5th step；
6th step completely rolls in the quick stall with goods spread out on the ground for sale of the mixed material poured into molding die flat；
7th step, will roll flat mixture rapidly cut it is blocking to be packaged.
In the present invention, xylitol and Ultra Tex 2 mixture are used first as adhesive, comprehensively
Instead of the maltose and white granulated sugar mixing molasses used in traditional candied cake of popped rice, thoroughly avoids to add in the candied cake of popped rice and add containing sugar
Add object, is suitable for diabetes patient.In addition, during rice bubble is made in glutinous rice, high temperature baking first has been carried out to glutinous rice,
The baking process can significantly improve the loose degree of glutinous rice inner texture, when then using vegetable oil frying again, only need minimal amount of plant
Object oil can be fried crisp deep-frying bubble, and therefore, baking process can further reduce the oil content in rice bubble.
Present invention xylitol and Ultra Tex 2 mixture in traditional candied cake of popped rice comprehensively instead of using
Maltose and white granulated sugar mixing molasses, adhesive effect and mouthfeel and traditional candied cake of popped rice are the same, meanwhile, it is free of in the candied cake of popped rice
The additive of carbohydrate, diabetic's also edible；In addition, in preparation process, the oil considerably reduced in the candied cake of popped rice contains
Amount, the more conducively health of eater.
Claims (2)
1. a kind of xylitol popped rice is crisp, it is characterised in that the composition of raw materials of the xylitol popped rice shortcake is：Xylitol 1.06kg, second
Acylated PASELLI EASYGEL 0.123kg, glutinous rice 2kg, vegetable oil 0.86kg, shelled peanut 0.5kg, walnut kernel 0.4kg, sesame
0.4kg and edible salt 0.003kg.
2. a kind of preparation method of xylitol popped rice shortcake as described in claim 1, it is characterised in that：The xylitol popped rice is crisp
Preparation method include the following steps：
The first step carries out pretreatment operation, after glutinous rice is baked 3 minutes under 300 degree of high temperature, then is matched with corresponding raw material is met
The vegetable oil frying of square ratio is steeped at short rice, and shelled peanut, walnut kernel and sesame system is ripe spare；
Second step will meet xylitol, Ultra Tex 2 mixing powder, edible salt and the suitable water of formula rate
Be put into pot heating boil and continuously stir-fry 10 minutes it is off the pot for use；
Third walks, and ripe sesame will be made in the first step and equably perfuses molding die bottom；
4th step, raw material prepared by the short rice prepared in the first step bubble, shelled peanut and walnut kernel and second step is by raw material
Formula rate is added in pot to mix and mix thoroughly；
4th step is mixed the mixed material mixed thoroughly and pours into molding die by the 5th step；
6th step completely rolls in the quick stall with goods spread out on the ground for sale of the mixed material poured into molding die flat；
7th step, will roll flat mixture rapidly cut it is blocking to be packaged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710187150.1A CN108651848A (en) | 2017-03-27 | 2017-03-27 | A kind of xylitol popped rice shortcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710187150.1A CN108651848A (en) | 2017-03-27 | 2017-03-27 | A kind of xylitol popped rice shortcake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651848A true CN108651848A (en) | 2018-10-16 |
Family
ID=63785459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710187150.1A Withdrawn CN108651848A (en) | 2017-03-27 | 2017-03-27 | A kind of xylitol popped rice shortcake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108651848A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449200A (en) * | 2020-04-24 | 2020-07-28 | 泉州市本丰水暖科技有限公司 | Sea sedge popcorn crisp and making process thereof |
| CN112155111A (en) * | 2020-10-28 | 2021-01-01 | 丰城市子龙冻米糖厂 | Frozen rice candy production process |
| CN114145424A (en) * | 2021-07-22 | 2022-03-08 | 徐州工程学院 | Method for preparing bean pulp rice cracker |
-
2017
- 2017-03-27 CN CN201710187150.1A patent/CN108651848A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111449200A (en) * | 2020-04-24 | 2020-07-28 | 泉州市本丰水暖科技有限公司 | Sea sedge popcorn crisp and making process thereof |
| CN112155111A (en) * | 2020-10-28 | 2021-01-01 | 丰城市子龙冻米糖厂 | Frozen rice candy production process |
| CN114145424A (en) * | 2021-07-22 | 2022-03-08 | 徐州工程学院 | Method for preparing bean pulp rice cracker |
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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: 20181016 |