CN108902735A - A kind of production method of odd sub- seed Chinese yam beans crispy rice - Google Patents
A kind of production method of odd sub- seed Chinese yam beans crispy rice Download PDFInfo
- Publication number
- CN108902735A CN108902735A CN201810624552.8A CN201810624552A CN108902735A CN 108902735 A CN108902735 A CN 108902735A CN 201810624552 A CN201810624552 A CN 201810624552A CN 108902735 A CN108902735 A CN 108902735A
- Authority
- CN
- China
- Prior art keywords
- seed
- rice
- chinese yam
- raw material
- yam beans
- 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- Withdrawn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 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 35
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 35
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 35
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 35
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 31
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 4
- 102000013142 Amylases Human genes 0.000 claims description 4
- 108010065511 Amylases Proteins 0.000 claims description 4
- 241000208671 Campanulaceae Species 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 244000183278 Nephelium litchi Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 244000098338 Triticum aestivum Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 241000746966 Zizania Species 0.000 claims description 4
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 4
- 235000019418 amylase Nutrition 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 241001671204 Stemona Species 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 12
- 230000029087 digestion Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000000716 Durio zibethinus Species 0.000 description 2
- 235000006025 Durio zibethinus Nutrition 0.000 description 2
- 241001547125 Fritillaria thunbergii Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 description 1
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000371652 Curvularia clavata Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 240000005717 Dioscorea alata Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000008418 Hedeoma Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- IKMDFBPHZNJCSN-UHFFFAOYSA-N Myricetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC(O)=C(O)C(O)=C1 IKMDFBPHZNJCSN-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 235000012377 Salvia columbariae var. columbariae Nutrition 0.000 description 1
- 240000005481 Salvia hispanica Species 0.000 description 1
- 235000001498 Salvia hispanica Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000014167 chia Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- PCOBUQBNVYZTBU-UHFFFAOYSA-N myricetin Natural products OC1=C(O)C(O)=CC(C=2OC3=CC(O)=C(O)C(O)=C3C(=O)C=2)=C1 PCOBUQBNVYZTBU-UHFFFAOYSA-N 0.000 description 1
- 235000007743 myricetin Nutrition 0.000 description 1
- 229940116852 myricetin Drugs 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/117—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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of production methods of odd sub- seed Chinese yam beans crispy rice, belong to food processing field.It is characterized in that, the sub- seed Chinese yam beans crispy rice of the surprise, use odd sub- seed, Chinese yam beans for raw material, pre-process, steam through raw material selection, defibrination, enzyme extraction, glutinous rice, tabletting, baking, packaging manufacturing procedure, nutritional ingredient contained by raw material can be effectively extracted, the utilization efficiency of raw material is improved, so that finished product crispy rice obtained is given off a strong fragrance, crispy in taste, nutritive value is high, also has the health-care efficacies such as nourishing takes care of health, nourishing the stomach helps digestion.
Description
Technical field
The present invention relates to a kind of production methods of crispy rice, more particularly, to a kind of production side of odd sub- seed Chinese yam beans crispy rice
Method.
Background technique
Odd Asia seed, is the seed of pennyroyal chia, is rich in essential fatty acid alpha-linolenic acid, Duo Zhongkang
Oxidative active ingredients（Chlorogenic acid, caffeic acid, myricetin, Quercetin, Kaempferol etc.）, it is the source of natural omega-3 fatty acid,
And dietary fiber rich in, protein, vitamin, minerals etc., odd Asia seed protein content is than conventional grain, wheat,
Rice etc. wants high.
Chinese yam beans, Chang Sheng has kidney shape or an ovate bulbil between the axil of Chinese yam, name " bulbil ", also known as Chinese yam seed,
Be commonly called as " Chinese yam beans, potato ", there is tonic effect, meat white matter is thin, and nutritional ingredient is similar with Chinese yam, containing much starch and
Protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid etc., Chinese yam beans are sweet in flavor, mild-natured, enter spleen,
Lung, kidney three pass through, and can support lung benefiting yin, invigorate the kidney and stop nocturnal emission, and have tonic effect, and energy aid digestion, antidiarrheal, eliminating the phlegm are a kind of first-class health cares
Food and chinese medicine material.But the skin of Chinese yam beans has astringent taste, and is not easy to remove, and it is poor directly to eat mouthfeel, to influence Chinese yam
The utilization of resource.
Currently, the sub- seed of the surprise for using health value high and Chinese yam beans for raw material, are processed into odd sub- seed Chinese yam beans crispy rice, have no
There are relevant report and launch.
Summary of the invention
The object of the present invention is to provide a kind of production methods of odd sub- seed Chinese yam beans crispy rice, realize the comprehensive benefit to raw material
With improving its nutritive value and economic value, while also the deep processing for odd sub- seed, Chinese yam beans opens up a new way.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of production method of odd sub- seed Chinese yam beans crispy rice, which is characterized in that the production method uses following steps：
1. raw material selection：Fresh high-quality, the surprise of no disease and pests harm sub- seed, Chinese yam beans are chosen, is aided with wild rice stem, semen litchi, campanulaceae, removes
Impurity drains away the water after cleaning；Take the semen litchi and 0.85kg of the sub- seed of the surprise of 5kg, the Chinese yam beans of 2kg, the wild rice stem of 1.2kg, 1kg
Campanulaceae, be uniformly mixed, be made raw material；
2. defibrination：After break process, the deionized water that 1.5 times of its weight is added is beaten raw material, be re-fed into colloid mill into
Magma is made in row defibrination；
3. enzyme extracts：Be added into magma the pectase of its weight 0.6%, 0.3% cellulase and 0.2% amylase, stirring
After uniformly, enzyme extraction is carried out, extraction temperature control is 42 DEG C, and time control is 40min, and extract, after low temperature drying, powder is made
It is broken, raw material fine powder is made；
4. glutinous rice pre-processes：The blood wheat of the glutinous rice of 12kg, the purple rice of 5kg and 2kg is taken, after cleaning, low temperature drying, after crushing, system
Obtain glutinous rice flour；
5. steaming：25 parts of raw material fine powders, 45 parts of glutinous rice flours are taken, 15 parts of coix seed powders, 8 parts of tuber of stemona powder, 7 parts of lily juice are added, according to
Secondary feeding dough mixing machine is added 1.5 times of glutinous rice flour weight of water, stirs evenly to form mixture, then feed the mixture into rice steaming car
In cook, odd sub- seed glutinous rice is made；
6. tabletting：Odd sub- seed glutinous rice is set in tablet press machine, the piece of thick 0.3 cm thick is pressed into, then is cut into 8 centimetres long, 5 centimetres wide
Piece, laminate；
7. baking：Thin slice is placed in 200 DEG C of oven and is baked 5 minutes, odd sub- seed Chinese yam beans crispy rice is made；
8. packing：It after crispy rice is arranged, is packed with food-grade packaging material, enters and stored in aeration-drying environment.
Beneficial effect：The present invention uses odd sub- seed, Chinese yam beans for raw material, pre- through raw material selection, defibrination, enzyme extraction, glutinous rice
Handle, steam, tabletting, baking, packaging manufacturing procedure, can effectively extract nutritional ingredient contained by raw material, improve raw material
Utilization efficiency makes finished product crispy rice obtained give off a strong fragrance, crispy in taste, and nutritive value is high, also with nourishing takes care of health, nourishing the stomach helps digestion
Equal health-care efficacies.
Specific embodiment
Embodiment 1：
A kind of production method of odd sub- seed Chinese yam beans crispy rice, which is characterized in that the production method uses following steps：
1. raw material selection：Fresh high-quality, the surprise of no disease and pests harm sub- seed, Chinese yam beans are chosen, is aided with rhizoma polygonati, fritillaria thunbergii, caulis bambusae in taenian, removes
Impurity drains away the water after cleaning；Take the sub- seed of surprise of 3kg, the Chinese yam beans of 2kg, the rhizoma polygonati of 1kg, 0.85kg fritillaria thunbergii and
The caulis bambusae in taenian of 0.35kg is uniformly mixed, and raw material is made；
2. defibrination：After break process, the deionized water that 2 times of its weight is added is beaten raw material, is re-fed into colloid mill progress
Magma is made in defibrination；
3. enzyme extracts：Be added into magma the pectase of its weight 0.65%, 0.25% cellulase and 0.1% amylase, stir
After mixing uniformly, enzyme extraction is carried out, extraction temperature control is 35 DEG C, and time control is 50min, extract is made, after low temperature drying,
It crushes, raw material fine powder is made；
4. glutinous rice pre-processes：The semen coicis of the glutinous rice of 8kg, the black rice of 2kg and 1kg is taken, after cleaning, low temperature drying, after crushing, system
Obtain glutinous rice flour；
5. steaming：25 parts of raw material fine powders, 45 parts of glutinous rice flours are taken, 15 parts of wolfberry juices, 8 parts of honeysuckle powders, 7 parts of common yam rhizome powders are added, according to
Secondary feeding dough mixing machine is added 1.5 times of glutinous rice flour weight of water, stirs evenly to form mixture, then feed the mixture into rice steaming car
In cook, odd sub- seed glutinous rice is made；
6. tabletting：Odd sub- seed glutinous rice is set in tablet press machine, the piece of thick 0.3 cm thick is pressed into, then is cut into 8 centimetres long, 5 centimetres wide
Piece, laminate；
7. baking：Thin slice is placed in 220 DEG C of oven and is baked 5 minutes, odd sub- seed Chinese yam beans crispy rice is made；
8. packing：It after crispy rice is arranged, is packed with food-grade packaging material, enters and stored in aeration-drying environment.
Embodiment 2：
A kind of production method of odd sub- seed Chinese yam beans crispy rice, which is characterized in that the production method uses following steps：
1. raw material selection：Fresh high-quality, the surprise of no disease and pests harm sub- seed, Chinese yam beans are chosen, is aided with Rhizoma Gastrodiae, durian seed, Siraitia grosvenorii, goes
Except impurity, drain away the water after cleaning；Take the sub- seed of surprise of 6kg, the Chinese yam beans of 3kg, the Rhizoma Gastrodiae of 1kg, 0.8kg durian seed and
The Siraitia grosvenorii of 0.5kg is uniformly mixed, and raw material is made；
2. defibrination：After break process, the deionized water that 3 times of its weight is added is beaten raw material, is re-fed into colloid mill progress
Magma is made in defibrination；
3. enzyme extracts：Be added into magma the pectase of its weight 0.7%, 0.3% cellulase and 0.15% amylase, stir
After mixing uniformly, enzyme extraction is carried out, extraction temperature control is 45 DEG C, and time control is 20min, extract is made, after low temperature drying,
It crushes, raw material fine powder is made；
4. glutinous rice pre-processes：Glutinous rice, the blood wheat of 4kg and the walnut kernel of 1kg of 10kg are taken, after cleaning, low temperature drying, after crushing,
Glutinous rice flour is made；
5. steaming：25 parts of raw material fine powders, 45 parts of glutinous rice flours are taken, 15 parts of dendrobium nobile juice, 8 parts of sweet potato powders, 7 parts of black tea powders are added, successively
It is sent into dough mixing machine, 1.5 times of glutinous rice flour weight of water is added, stirs evenly to form mixture, then feed the mixture into rice steaming car
It cooks, odd sub- seed glutinous rice is made；
6. tabletting：Odd sub- seed glutinous rice is set in tablet press machine, the piece of thick 0.2 cm thick is pressed into, then is cut into 8 centimetres long, 5 centimetres wide
Piece, laminate；
7. baking：Thin slice is placed in 160 DEG C of oven and is baked 15 minutes, odd sub- seed Chinese yam beans crispy rice is made；
8. packing：It after crispy rice is arranged, is packed with food-grade packaging material, enters and stored in aeration-drying environment.
The foregoing is merely 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 the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of production method of odd sub- seed Chinese yam beans crispy rice, which is characterized in that use following steps：
1. raw material selection：Fresh high-quality, the surprise of no disease and pests harm sub- seed, Chinese yam beans are chosen, is aided with wild rice stem, semen litchi, campanulaceae, removes
Impurity drains away the water after cleaning；Take the semen litchi and 0.85kg of the sub- seed of the surprise of 5kg, the Chinese yam beans of 2kg, the wild rice stem of 1.2kg, 1kg
Campanulaceae, be uniformly mixed, be made raw material；
2. defibrination：After break process, the deionized water that 1.5 times of its weight is added is beaten raw material, be re-fed into colloid mill into
Magma is made in row defibrination；
3. enzyme extracts：Be added into magma the pectase of its weight 0.6%, 0.3% cellulase and 0.2% amylase, stirring
After uniformly, enzyme extraction is carried out, extraction temperature control is 42 DEG C, and time control is 40min, and extract, after low temperature drying, powder is made
It is broken, raw material fine powder is made；
4. glutinous rice pre-processes：The blood wheat of the glutinous rice of 12kg, the purple rice of 5kg and 2kg is taken, after cleaning, low temperature drying, after crushing, system
Obtain glutinous rice flour；
5. steaming：25 parts of raw material fine powders, 45 parts of glutinous rice flours are taken, 15 parts of coix seed powders, 8 parts of tuber of stemona powder, 7 parts of lily juice are added, according to
Secondary feeding dough mixing machine is added 1.5 times of glutinous rice flour weight of water, stirs evenly to form mixture, then feed the mixture into rice steaming car
In cook, odd sub- seed glutinous rice is made；
6. tabletting：Odd sub- seed glutinous rice is set in tablet press machine, the piece of thick 0.3 cm thick is pressed into, then is cut into 8 centimetres long, 5 centimetres wide
Piece, laminate；
7. baking：Thin slice is placed in 200 DEG C of oven and is baked 5 minutes, odd sub- seed Chinese yam beans crispy rice is made；
8. packing：It after crispy rice is arranged, is packed with food-grade packaging material, enters and stored in aeration-drying environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810624552.8A CN108902735A (en) | 2018-06-16 | 2018-06-16 | A kind of production method of odd sub- seed Chinese yam beans crispy rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810624552.8A CN108902735A (en) | 2018-06-16 | 2018-06-16 | A kind of production method of odd sub- seed Chinese yam beans crispy rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108902735A true CN108902735A (en) | 2018-11-30 |
Family
ID=64421150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810624552.8A Withdrawn CN108902735A (en) | 2018-06-16 | 2018-06-16 | A kind of production method of odd sub- seed Chinese yam beans crispy rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108902735A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113994996A (en) * | 2021-10-28 | 2022-02-01 | 西充雅娴食品有限公司 | Low-calorie rice crust and preparation method thereof |
-
2018
- 2018-06-16 CN CN201810624552.8A patent/CN108902735A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113994996A (en) * | 2021-10-28 | 2022-02-01 | 西充雅娴食品有限公司 | Low-calorie rice crust and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101775766B1 (en) | Manufacturing method for Rubus coreanus noodles and cooking Method thereof | |
| CN103719733B (en) | Health-protection lily rice crusts | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN104872258A (en) | Biscuit reducing lipid and lowering pressure and making thereof | |
| CN104431971A (en) | Health fungoid low-salt soybean sauce and preparation method thereof | |
| CN104365779A (en) | Method for making sweet potato and chestnut biscuits | |
| CN103875762B (en) | A kind of with pumpkin and dregs of beans be main component nutritive pie and manufacture craft thereof | |
| CN103976232B (en) | A kind of Ipomoea batatas seafood congee and preparation method thereof | |
| CN108902735A (en) | A kind of production method of odd sub- seed Chinese yam beans crispy rice | |
| KR20220060132A (en) | Kalguksu using native grass and method for manufacturing the same | |
| KR102464983B1 (en) | Noodles for diet and manufacturing method for the same | |
| KR102580817B1 (en) | Preparation method of boiled duck with rice and medicinal herbs | |
| KR102054487B1 (en) | Odie-buckwheat cotton and Preparing method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| KR20200111839A (en) | Manufacturing method for cheese koroke and cheese koroke manufactured by the same | |
| CN104543956A (en) | Sauce capable of strengthening muscles and bones, and preparation method of sauce | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| KR102139707B1 (en) | Process for preparing sweet potato noodel | |
| KR20180046823A (en) | Red bean pill manufacturing method | |
| CN104489031A (en) | Preparation method of biscuit with sweet potato and chestnut | |
| CN105266015A (en) | Preparation method of pleurotus eryngii egg fine dried noodles | |
| KR102404281B1 (en) | Functional noodles for aged people and manufacturing method for the same | |
| CN104585608A (en) | Blood fat regulating banana flour | |
| CN104286203A (en) | Mutton dried bean curds and preparation method thereof |
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: 20181130 |
|
| WW01 | Invention patent application withdrawn after publication |