CN109198313A - A kind of baking scented rice coconut milk and preparation method thereof - Google Patents
A kind of baking scented rice coconut milk and preparation method thereof Download PDFInfo
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- CN109198313A CN109198313A CN201810793364.8A CN201810793364A CN109198313A CN 109198313 A CN109198313 A CN 109198313A CN 201810793364 A CN201810793364 A CN 201810793364A CN 109198313 A CN109198313 A CN 109198313A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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 baking scented rice coconut milk and preparation method thereof, to bake scented rice, baking coconut meat is that the baking scented rice coconut milk of main material preparation is more sparkling and crystal-clear milky white more than using the color for giving birth to the coconut milk that coconut meat is prepared as main material, mouthfeel is more sweet, and there is refreshing fragrance, nutrition is more abundant, quality-improving and characteristic are clearly, it has overturned completely all to give birth to the various coconut milk that coconut meat is the preparation of single main material, and preparation process is simple, materials are convenient and are easy to store, baking scented rice coconut milk more meets the pursuit that the people lives to high-quality, the people is more able to satisfy to the needs of consumption upgrading.
Description
Technical field
The present invention relates to technical field of food production, more particularly to a kind of baking scented rice coconut milk and its preparation
Method.
Background technique
Scented rice, also known as " rice " are divided into long-grained nonglutinous rice, polished rice, three kinds of glutinous rice.Scented rice is mild-natured, sweet in flavor, has bowl spares nourishing the stomach, benefit
Smart strong will, hearing-improing and eyesight improving and the five internal organs, promoting blood circulation, be only tired of, quench the thirst, antidiarrheal the effects of.Carbohydrate containing 75% is left in scented rice
The right side, protein 7%-8%, fatty 1.3%-1.8%, and B family vitamin rich in etc..Carbohydrate master in scented rice
If starch, contained protein is mainly oryzenin, followed by oryzenin and globulin, the biological value of protein and
The composition of amino acid is all higher than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-83.1%,
It is higher one kind in grain protein, fat content about 1.3-1.8%, linoleic acid content contained in fat is higher, and one
As account for all fat 34%, than rapeseed oil and tea oil difference it is more 2-5 times, therefore, edible scented rice has higher nutritive value.It is fragrant
Rice enters spleen, stomach, lung channel, has the function of tonifying middle-Jiao and Qi, nourishing Yin and moistening lung, strengthening the spleen and stomach, relieving thirst and restlessness.Ancient times, expert in health preserving also advocated
" from morning eat congee " with born fluid, therefore, because the cough caused by lung yin virtual loss, constipation patient can be cooked congee sooner or later with scented rice and be taken.Through
Often drinking fragrant rice gruel facilitates the hair tonic of body fluid, can alleviate the discomforts such as dry skin to a certain extent.
Scented rice is a kind of high-quality seed rice with tempting special fragrance, and type includes that perfume Xian, fragrant round-grained rice and perfume (or spice) are glutinous, is had
There is special fragrance, the grain of rice is sparkling and crystal-clear, is rich in a variety of necessary nutritional ingredients of human body, has certain nourishing and medicinal effects.Its fragrance
It can disappear and remove fatigue, and help to improve a poor appetite.In addition to it can make rice, various rice wine can be also produced, the food such as rice cake, taste is more
It is good.Enjoy special status in the international market, as " Basmati " of India, " Oella " in the U.S., Cambodia " jasmin
Rice ", " the ivory scented rice " of Yunnan Province of China, " eight treasures (choice ingredients of certain special dishes) is fragrant ", " the fragrant standing grain " in Guizhou, Guangdong " Wan Jiaxiang ", have that " one is cooked ten thousand
The laudatory title of perfume ".
Coconut meat, the pulp of the fruit coconut of babassu coco, nutriment protein, fat, glucose, fiber
Element, vitamin, calcium, phosphorus, iron, potassium, magnesium, sodium etc. are extremely abundant, are the extremely rare natural organic cuisines resources of the mankind, are to have
Human body various aspects physiological function improves the superfine product food materials of effect food medicine double-purpose.Coconut fruit is more mature, contained protein and fat
More, this exclusive advantage for being coconut fruit and other fruit cannot compare；Coconut meat is full of nutrition, the crisp cunning of greasiness, light perfume (or spice)
It is slightly sweet, it is direct-edible, it may be alternatively configured the food such as dish, preserved fruit, shredded coconut meat, shredded coconut stuffing；Coconut meat, sweet in flavor and neutral in nature, tonifying spleen benefit stomach drive silk ribbon
Worm, to pneumonia, flu, pulmonary emphysema, gastritis, dysentery, enteritis, cholelithiasis, pancreatitis, encephalitis, apoplexy, low blood pressure, urinary system
Disease etc. has adjuvant treatment efficacy；Coconut meat also has black hair brighten the hair, brain tonic, improving eyesight, warm lung, beneficial cream, invigorating the spleen, stomach function regulating, ease constipation, supports
The healths opsonic action such as face skin care.Coconut milk be coconut flesh beat, grinding slurry, it is pure as beautiful, it is sweet as newborn, it is full of nutrition, go
Famine is except thirsty, water food giving young employees remedial-courses in general knowledge and vocational skills, food medicine double-purpose；The naturally occurring state of raw coconut meat has wet, two kinds dry；The naturally occurring state of ripe coconut meat
There is ripe two kinds of boiling, baking；Toast coconut meat due on the basis of copra through overbaking, protein, fat, glucose, fibre
The substances such as dimension element have been in the ripe denatured state of roasting, and color, smell and taste have been totally different from raw coconut meat, and baking coconut meat burnt odor is strong, mouthfeel
Taste is more fragrant more preferable.
In the prior art, it is that single main material is beaten, defibrination prepares coconut milk that the mode for producing coconut milk, which is all to give birth to coconut meat,
Life squeezing mode, not only mouthfeel and with single nutrient component, and this raw squeeze that coconut milk technique is deep to be had dull and rush season confession by coconut fruit
Divide and the not convenient equal adverse effects of coconut fruit heaviness transport answered, draw materials loaded down with trivial details, organizing to produce has natural being not easy property, and fresh
Coconut meat, coconut palm slurry need freezing and refrigeration to handle, and organize production and marketing higher cost, waste a large amount of logistic resources.
Therefore, how a kind of taste and sweet mouthfeel, full of nutrition to be provided, and the raw material baking scented rice coconut milk that is easy to store and its
The problem of preparation method is those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of baking scented rice coconut milk and preparation method thereof, to bake scented rice, baking coconut palm
Meat is that the baking scented rice coconut milk of main material preparation is more sparkling and crystal-clear more than using the color for giving birth to the coconut milk that coconut meat is prepared as main material
It is milky white, mouthfeel is more sweet, and has refreshing fragrance, nutrition is more abundant, quality-improving and characteristic clearly, completely
Overturn all to give birth to the various coconut milk that coconut meat is the preparation of single main material, and preparation process is simple, materials are convenient and easily
In storage, toasts scented rice coconut milk and more meet the pursuit that the people lives to high-quality, be more able to satisfy the people to consumption
The needs of upgrading.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of preparation method for toasting scented rice coconut milk, including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat, guarantee to prepare the baking scented rice from source
The quality of coconut milk；
S2 toasts main material: the High quality sweet rice being cleaned up, the High quality sweet rice is put into oven after drying,
It is taken out after toasting 30-50min at a temperature of 170-190 DEG C, is made and bakes scented rice, and make the baking scented rice color gold obtained
It is yellow bright, it is with fragrance striking the nose, and be unlikely to deteriorate；And it is put into oven after the high-quality coconut meat removed moisture removal, in 25-75 DEG C of temperature
It is taken out after lower baking 10-30min, baking coconut meat is made, keep the baking coconut meat burnt odor obtained strong, and can effectively inhibit
The raising of fatty acid value in coconut meat, avoids the nutrition loss in coconut meat, while peroxide value fatty in coconut meat is effectively reduced, and subtracts
The speed that slow coconut meat hydrolyzes, and the part bacterium in coconut meat can be killed, avoid coconut meat that qualitative change occurs, to effectively improve
The storage time of the baking coconut meat and the nutritional ingredient for keeping coconut meat, it is convenient under the premise of keeping coconut meat nutritional ingredient to realize
The effect for storing and being easy to draw materials；
S3, preparation baking scented rice coconut meat powder: the temperature to the baking scented rice and the baking coconut meat is restored to normally
When room temperature, it is respectively washed and is dried the baking scented rice and the baking coconut meat, midway is avoided to stain the baking scented rice and institute
Baking coconut meat is stated, the cleaning and texture for baking scented rice and the baking coconut meat, and the baking scented rice that will be dried are kept
It is packed into pulverizer simultaneously with the baking coconut meat, improves preparation efficiency, starts pulverizer for the baking scented rice and the baking
Coconut meat is broken into powder, is prepared into baking scented rice coconut meat powder, mixes the baking scented rice and the baking coconut meat abundant；
S4 prepares material liquid: the baking scented rice coconut meat powder being packed into mixer, and white sand is added in mixer
Material liquid is made in sugar, dietary fiber and pure water after being sufficiently stirred, adjust the mouthfeel and matter of the baking scented rice coconut milk
Sense；
S5 prepares grinding slurry: the material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, preparation mill
Slurries keep the nutrition of the baking scented rice and the baking coconut meat mutually fully penetrated, blend each other, and sufficiently act on described
White granulated sugar and the dietary fiber realize the effect of the mouthfeel and texture that further adjust the baking scented rice coconut milk；
Preparation baking scented rice coconut milk: the grinding slurry is poured into crowded filter out of filtering mesh bag squeezing and toasts scented rice coconut by S6
Juice filters out impurity, so as to obtain the baking scented rice coconut milk that homogeneous, juice is limpid and taste and sweet mouthfeel is salubrious；
S7, baking scented rice coconut milk preparation described in ultra high pressure treatment prestore baking scented rice coconut milk: by the baking scented rice
Coconut milk is placed in the transmission medium of high-pressure bottle, 8-15min is handled under the pressure of 500-800MPa, it is fragrant that preparation prestores baking
Rice coconut milk avoids the problem that bacteria breed in storing process, and can keep to avoid color change by ultra high pressure treatment
The sparkling and crystal-clear milky white tempting color of the baking scented rice coconut milk, while it is possible to prevente effectively from acid occurs for the baking scented rice coconut milk
The problem of change, maintains acid-base balance, so that the baking scented rice coconut milk be made to keep taste and sweet mouthfeel and refreshing perfume (or spice)
Gas.
S8, big industrialized production: it is described to prestore the baking degassed sterilization filling case of scented rice coconut milk, complete big industrial metaplasia
It produces, increases economic efficiency.
Preferably, it is big, full, flawless that pellet hardness is chosen in step 1, color is sparkling and crystal-clear pale and with faint scent
Scented rice is the High quality sweet rice, avoids causing baking scented rice that rhegma occurs since anxious heat occurs in baking process, influences to dry
The problem of roasting scented rice mouthfeel and texture, to effectively improve the mouthfeel and texture of the baking scented rice coconut milk.
Preferably, it is the high-quality coconut meat that fresh and coconut meat without insect pest is chosen in step 1, keeps the matter of baking coconut meat
Amount, to effectively improve the mouthfeel and texture of the baking scented rice coconut milk.
Preferably, in step S3 pulverizer revolving speed be 3000-4000r/min, grinding time 6-12min, so as to
To obtain the baking scented rice coconut meat powder of fine uniform, it is mixed to promote nutrition between the baking coconut meat and the baking scented rice
The accuracy and speed of conjunction.
Preferably, the revolving speed stirred in step S4 is 90-100r/min, and mixing time 10-20min makes the baking
Coconut meat, the baking scented rice, the white granulated sugar and the dietary fiber mix sufficiently in the pure water, while improving mixing
Efficiency.
Preferably, at least through filtering twice in step S6, guarantee thoroughly to filter out the residue in the grinding slurry, make to be made
The baking scented rice coconut milk it is limpid bright.
Preferably, the filtering mesh bag in step S6 is 150-250 mesh, is sufficiently filtered out different size of residual in the grinding slurry
Slag keeps the baking scented rice coconut milk obtained limpid bright.
Preferably, ultra high pressure treatment is carried out under 30 DEG C of temperature environment in step S7.
A kind of baking scented rice coconut milk, including main material, seasoning and pure water, wherein the main material includes quality
The baking scented rice that the baking coconut meat and mass fraction that score is 3%~6% are 3%~5%, the seasoning include quality point
Count the white granulated sugar for 3%~5%, the dietary fiber that mass fraction is 0.5%~0.8%, the mass fraction of the pure water is
82%~92%, make baking scented rice coconut milk taste alcohol obtained just, burnt odor is strong, hears Yu Xiang, and entrance is fragrant and sweet, lingering fragrance after drink
It is without cease, and the baking scented rice coconut milk prepared as main material using the baking scented rice, the baking coconut meat compared to
Raw coconut meat is the single coconut milk of main material preparation, and the diet nutritional collocation of coconut meat and rice is the upgrading of scientific level,
The not only salubrious sweetness of the fragrant and sweet and coconut meat of unique scented rice forms splendid flavor taste, and has refreshing fragrance, together
When scented rice in nutrition it is complementary with the nutritional advantages in coconut meat, nutrition more comprehensive and abundant, have bowl spares nourishing the stomach, the strong will of strengthening the essence,
Hearing-improing and eyesight improving and the five internal organs, promoting blood circulation, born fluid, brain tonic, improving eyesight, ease constipation, beauty care and other effects, are more suitable for Chinese's constitution,
For broad masses of the people especially infant, old man and after being ill the special populations such as rehabilitation clients provide conveniently nutrition mend
It fills, quality-improving and characteristic clearly, have been overturned all to give birth to the various coconut milk that coconut meat is the preparation of single main material completely.
It can be seen via above technical scheme that compared with prior art, the present disclosure provides a kind of baking scented rice coconut palms
Following technical effect may be implemented in sub- juice and preparation method:
1. the baking scented rice coconut milk improves the baking using the baking scented rice, the baking coconut meat as main material
The holding time of scented rice, the baking coconut meat, it can effectively inhibit the raising of fatty acid value in coconut meat, avoid the nutrition in coconut meat
It is lost, while peroxide value fatty in coconut meat is effectively reduced, slow down the speed that coconut meat hydrolyzes, and can kill in coconut meat
Part bacterium, avoid coconut meat that qualitative change occurs, to effectively improve the storage time of the baking coconut meat and keep the battalion of coconut meat
It forms point, realizes the effect for facilitating storage under the premise of keeping coconut meat nutritional ingredient and being easy to draw materials, not like fresh coconut meat, coconut palm slurry
Equally freezing and refrigeration is needed to handle, it is convenient for production to reduce production cost, not by season local influence, gives birth to nearby close to consumer
It produces, has bad luck Water resources expenditure without long-distance, it is a large amount of to save logistic resources and product production and marketing cost, than single raw squeezing coconut milk technology
Method has more bigger advantages.
2. prestoring baking scented rice coconut milk by baking scented rice coconut milk preparation described in ultra high pressure treatment, storing process is avoided
The problem of middle bacteria breed, and the sparkling and crystal-clear milky white tempting color of the baking scented rice coconut milk can be kept to avoid color change,
Simultaneously it is possible to prevente effectively from the problem of baking scented rice coconut milk is acidified, maintains acid-base balance, to make the baking
Scented rice coconut milk keeps taste and sweet mouthfeel and refreshing fragrance.
3. the baking scented rice coconut milk prepared using the baking scented rice, the baking coconut meat as main material is more than with life
Coconut meat be the coconut milk of main material preparation color more it is sparkling and crystal-clear it is milky white, mouthfeel is more sweet, make obtained to toast scented rice coconut milk
Just, burnt odor is strong for taste alcohol, hears Yu Xiang, and entrance is fragrant and sweet, and lingering fragrance is without cease after drink, and with the baking scented rice, the baking
Coconut meat is the baking scented rice coconut milk of main material preparation compared to the single coconut milk prepared using giving birth to coconut meat as main material, coconut palm
The collocation of the diet nutritional of meat and rice is the upgrading of scientific level, and not only the fragrant and sweet and coconut meat of unique scented rice is salubrious sweet
Sweet tea forms splendid flavor taste, and has refreshing fragrance, while the nutritional advantages in the nutrition and coconut meat in scented rice
Complementation, nutrition more comprehensive and abundant have bowl spares nourishing the stomach, the strong will of strengthening the essence, hearing-improing and eyesight improving and the five internal organs, promoting blood circulation, born fluid, are good for
Brain, improving eyesight, ease constipation, beauty care and other effects are more suitable for Chinese's constitution, are broad masses of the people especially infant, old man
And the special populations such as rehabilitation clients provide conveniently nutritional supplementation after being ill, quality-improving and characteristic clearly, are run completely
It has covered all to give birth to the various coconut milk that coconut meat is the preparation of single main material.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention discloses a kind of preparation methods for toasting scented rice coconut milk, including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat；
S2 toasts main material: High quality sweet rice being cleaned up, High quality sweet rice is put into oven after drying, at 170-190 DEG C
At a temperature of toast 30-50min after take out, be made bake scented rice；And it is put into oven after high-quality coconut meat removed moisture removal, in 25-
It is taken out after toasting 10-30min at a temperature of 75 DEG C, baking coconut meat is made；
S3, preparation baking scented rice coconut meat powder: when being restored to normal room temperature wait bake scented rice and toast the temperature of coconut meat, point
It does not clean and dries and bake scented rice and baking coconut meat, and by the baking scented rice dried and baking coconut meat while being packed into pulverizer, open
Dynamic pulverizer will bake scented rice and baking coconut meat is broken into powder, be prepared into baking scented rice coconut meat powder；
S4 prepares material liquid: baking scented rice coconut meat powder being packed into mixer, and white granulated sugar, meals are added in mixer
Fiber and pure water are eaten, material liquid is made after being sufficiently stirred；
S5 prepares grinding slurry: material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, prepares defibrination
Liquid；
Preparation baking scented rice coconut milk: grinding slurry is poured into crowded filter out of filtering mesh bag squeezing and toasts scented rice coconut milk by S6；
S7, ultra high pressure treatment baking scented rice coconut milk preparation prestore baking scented rice coconut milk: baking scented rice coconut milk is set
In the transmission medium of high-pressure bottle, 8-15min is handled under the pressure of 500-800MPa, preparation prestores baking scented rice coconut
Juice.
Big industrialized production: S8 prestores the baking degassed sterilization filling case of scented rice coconut milk, completes big industrialized production.
In order to further optimize the above technical scheme, selection pellet hardness is big, full, flawless in step 1, and color is sparkling and crystal-clear
Pale and scented rice with faint scent is High quality sweet rice.
In order to further optimize the above technical scheme, it is high-quality coconut meat that fresh and coconut meat without insect pest is chosen in step 1.
In order to further optimize the above technical scheme, the revolving speed of pulverizer is 3000-4000r/min in step S3, is crushed
Time is 6-12min.
In order to further optimize the above technical scheme, the revolving speed stirred in step S4 is 90-100r/min, and mixing time is
10-20min。
In order to further optimize the above technical scheme, in step S6 at least through filtering twice.
In order to further optimize the above technical scheme, the filtering mesh bag in step S6 is 150-250 mesh.
In order to further optimize the above technical scheme, ultra high pressure treatment is carried out under 30 DEG C of temperature environment in step S7.
A kind of baking scented rice coconut milk, including main material, seasoning and pure water, wherein main material includes mass fraction
The baking scented rice that baking coconut meat and mass fraction for 3%~6% are 3%~5%, seasoning include that mass fraction is 3%
~5% white granulated sugar, the dietary fiber that mass fraction is 0.5%~0.8%, the mass fraction of pure water are 82%~92%.
Embodiment 1:
The embodiment of the invention discloses a kind of preparation methods for toasting scented rice coconut milk, including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat, wherein choose pellet hardness it is big, it is full,
Flawless, the sparkling and crystal-clear pale and scented rice with faint scent of color is High quality sweet rice, and it is excellent for choosing fresh and coconut meat without insect pest
Matter coconut meat；
S2 toasts main material: High quality sweet rice being cleaned up, High quality sweet rice is put into oven after drying, in 170 DEG C of temperature
It is taken out after the lower baking 50min of degree, is made and bakes scented rice；And it is put into oven after high-quality coconut meat removed moisture removal, in 25 DEG C of temperature
It is taken out after lower baking 30min, baking coconut meat is made；
S3, preparation baking scented rice coconut meat powder: when being restored to normal room temperature wait bake scented rice and toast the temperature of coconut meat, point
Do not clean and dry bake scented rice and baking coconut meat, and by the mass fraction dried be 5% baking scented rice and score be 3%
Baking coconut meat is packed into pulverizer simultaneously, starts pulverizer, crushes 6min under the revolving speed of 3000r/min, will bake scented rice and baking
Roasting coconut meat is broken into powder, is prepared into baking scented rice coconut meat powder；
S4 prepares material liquid: baking scented rice coconut meat powder being packed into mixer, and mass fraction is added in mixer and is
The pure water that the dietary fiber and mass fraction that 3% white granulated sugar, mass fraction are 0.5% are 88.5%, fills in 90r/min
Material liquid is made after dividing stirring 15min；
S5 prepares grinding slurry: material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, prepares defibrination
Liquid；
Preparation baking scented rice coconut milk: grinding slurry is successively poured into the filtering mesh bag of 150-250 mesh at least through twice by S6
Squeezing, which is squeezed, filters out baking scented rice coconut milk；
S7, ultra high pressure treatment baking scented rice coconut milk preparation prestore baking scented rice coconut milk: baking scented rice coconut milk is set
In the transmission medium of high-pressure bottle, 15min is handled under the pressure of 500MPa, preparation prestores baking scented rice coconut milk.
Big industrialized production: S8 prestores the baking degassed sterilization filling case of scented rice coconut milk, completes big industrialized production.
Embodiment 2:
The embodiment of the invention discloses a kind of preparation methods for toasting scented rice coconut milk, including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat, wherein choose pellet hardness it is big, it is full,
Flawless, the sparkling and crystal-clear pale and scented rice with faint scent of color is High quality sweet rice, and it is excellent for choosing fresh and coconut meat without insect pest
Matter coconut meat；
S2 toasts main material: High quality sweet rice being cleaned up, High quality sweet rice is put into oven after drying, in 180 DEG C of temperature
It is taken out after the lower baking 40min of degree, is made and bakes scented rice；And it is put into oven after high-quality coconut meat removed moisture removal, in 60 DEG C of temperature
It is taken out after lower baking 25min, baking coconut meat is made；
S3, preparation baking scented rice coconut meat powder: when being restored to normal room temperature wait bake scented rice and toast the temperature of coconut meat, point
The baking scented rice and baking coconut meat for not cleaning and drying, and the baking scented rice and mass fraction for being 3% by the mass fraction dried
It is packed into pulverizer simultaneously for 6% baking coconut meat, starts pulverizer, crushes 12min under the revolving speed of 4000r/min, will bake
Scented rice and baking coconut meat are broken into powder, are prepared into baking scented rice coconut meat powder；
S4 prepares material liquid: baking scented rice coconut meat powder being packed into mixer, and mass fraction is added in mixer and is
The pure water that the dietary fiber and mass fraction that 5% white granulated sugar, mass fraction are 0.8% are 85.2%, in 100r/min
Material liquid is made after 20min is sufficiently stirred；
S5 prepares grinding slurry: material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, prepares defibrination
Liquid；
Preparation baking scented rice coconut milk: grinding slurry is successively poured into the filtering mesh bag of 150-250 mesh at least through twice by S6
Squeezing, which is squeezed, filters out baking scented rice coconut milk；
S7, ultra high pressure treatment baking scented rice coconut milk preparation prestore baking scented rice coconut milk: baking scented rice coconut milk is set
In the transmission medium of high-pressure bottle, 10min is handled under the pressure of 600MPa, preparation prestores baking scented rice coconut milk.
Big industrialized production: S8 prestores the baking degassed sterilization filling case of scented rice coconut milk, completes big industrialized production.
Embodiment 3:
The embodiment of the invention discloses a kind of preparation methods for toasting scented rice coconut milk, including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat, wherein choose pellet hardness it is big, it is full,
Flawless, the sparkling and crystal-clear pale and scented rice with faint scent of color is High quality sweet rice, and it is excellent for choosing fresh and coconut meat without insect pest
Matter coconut meat；
S2 toasts main material: High quality sweet rice being cleaned up, High quality sweet rice is put into oven after drying, in 190 DEG C of temperature
It is taken out after the lower baking 30min of degree, is made and bakes scented rice；And it is put into oven after high-quality coconut meat removed moisture removal, in 75 DEG C of temperature
It is taken out after lower baking 10min, baking coconut meat is made；
S3, preparation baking scented rice coconut meat powder: when being restored to normal room temperature wait bake scented rice and toast the temperature of coconut meat, point
Do not clean and dry bake scented rice and baking coconut meat, and by the mass fraction dried be 4% baking scented rice and mass fraction be
4% baking coconut meat is packed into pulverizer simultaneously, starts pulverizer, crushes 10min under the revolving speed of 3500r/min, fragrant by baking
Rice and baking coconut meat are broken into powder, are prepared into baking scented rice coconut meat powder；
S4 prepares material liquid: baking scented rice coconut meat powder being packed into mixer, and mass fraction is added in mixer and is
The pure water that the dietary fiber and mass fraction that 4% white granulated sugar, mass fraction are 0.6% are 87.4%, fills in 95r/min
Material liquid is made after dividing stirring 10min；
S5 prepares grinding slurry: material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, prepares defibrination
Liquid；
Preparation baking scented rice coconut milk: grinding slurry is successively poured into the filtering mesh bag of 150-250 mesh at least through twice by S6
Squeezing, which is squeezed, filters out baking scented rice coconut milk；
S7, ultra high pressure treatment baking scented rice coconut milk preparation prestore baking scented rice coconut milk: baking scented rice coconut milk is set
In the transmission medium of high-pressure bottle, 8min is handled under the pressure of 800MPa, preparation prestores baking scented rice coconut milk.
Big industrialized production: S8 prestores the baking degassed sterilization filling case of scented rice coconut milk, completes big industrialized production.
Further to prove the beneficial effect prepared by the present invention for toasting scented rice coconut milk, to the above embodiment of the present invention 1
The baking coconut milk of~3 preparations carries out organoleptic detection, and the following are the detail parameters of detection:
In normal temperature state, baking scented rice coconut milk and the fresh coconut system of comparative example 1 that Example 1~3 is prepared
Standby coconut milk, the beverage that comparative example 2 is prepared with fresh scented rice, the baking scented rice coconut that Examples 1 to 3 is prepared
Juice and comparative example 1-2 are placed in the identical transparent glass cup of cleaning, drying, with visually inspecting color, form, tissue and miscellaneous
Matter；It is tasted with mouth, nasil checks flavour and smell；Inspection result such as table 1:
Table 1:
It as shown in Table 1, is the baking scented rice coconut palm of primary raw material preparation by the coconut meat through overbaking and the scented rice by baking
Sub- juice than by single fresh coconut preparation coconut milk and by the scented rice beverage that single scented rice is main material preparation color and
Mouthfeel is more preferable, and by 60 DEG C at a temperature of baking 25min mass fraction be 6% baking coconut meat, 180 DEG C at a temperature of
Toast the baking scented rice that the mass fraction of 40min is 3%, the white granulated sugar that mass fraction is 5%, the meals that mass fraction is 0.8%
Eat fiber, baking scented rice coconut milk prepared by the pure water that mass fraction is 85.2% color is brighter, mouthfeel more
Sweetness, and there is refreshing fragrance.
Further to prove that the beneficial effect prepared by the present invention for prestoring baking scented rice coconut milk takes reality in normal temperature state
That applies that example 1~3 is prepared prestores baking scented rice coconut milk, and the coconut milk that comparative example 1 prepare with fresh coconut, the use of comparative example 2 is newly
The baking scented rice coconut milk that the beverage and Examples 1 to 3 that fresh scented rice is prepared are prepared carries out under identical environment
It saves, and records the holding time, as a result such as table 2:
Table 2
As shown in Table 2, the resting period of the coconut meat through overbaking is longer than the resting period of fresh coconut meat, and in 60 DEG C of temperature
The time longest of lower baking 25min baking coconut meat storage obtained；The resting period of scented rice by baking common scented rice is deposited
Put that the time is long, and 180 DEG C at a temperature of baking 40min the time longest for baking scented rice storage；It is obtained by ultra high pressure treatment
To prestore baking scented rice coconut milk storage time it is longer than without the baking scented rice coconut milk resting period of ultra high pressure treatment,
And it carries out prestoring the storage time for toasting scented rice coconut milk obtained from ultra high pressure treatment 10min most under the pressure of 600MPa
It is long.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (9)
1. a kind of preparation method for toasting scented rice coconut milk, which is characterized in that including following preparation step:
S1, selection prepare main material: filtering out High quality sweet rice and high-quality coconut meat；
S2 toasts main material: the High quality sweet rice being cleaned up, the High quality sweet rice is put into oven after drying, in 170-
It is taken out after toasting 30-50min at a temperature of 190 DEG C, is made and bakes scented rice；And the high-quality coconut meat is gone after moisture removal to be put into roasting
Case, 25-75 DEG C at a temperature of baking 10-30min after take out, be made baking coconut meat；
S3, preparation baking scented rice coconut meat powder: the temperature to the baking scented rice and the baking coconut meat is restored to normal room temperature
When, it is respectively washed and dries the baking scented rice and the baking coconut meat, and by the baking scented rice dried and the baking
Coconut meat is packed into pulverizer simultaneously, starts pulverizer for the baking scented rice and the baking coconut meat and is broken into powder, is prepared into baking
Scented rice coconut meat powder；
S4 prepares material liquid: the baking scented rice coconut meat powder being packed into mixer, and white granulated sugar, meals are added in mixer
Fiber and pure water are eaten, material liquid is made after being sufficiently stirred；
S5 prepares grinding slurry: the material liquid being injected JTM-L50 colloid mill hopper, starting colloid mill grinds paddle, prepares defibrination
Liquid；
Preparation baking scented rice coconut milk: the grinding slurry is poured into crowded filter out of filtering mesh bag squeezing and toasts scented rice coconut milk by S6；
S7, baking scented rice coconut milk described in ultra high pressure treatment, preparation prestore baking scented rice coconut milk: by the baking scented rice coconut
Juice is placed in the transmission medium of high-pressure bottle, and 8-15min is handled under the pressure of 500-800MPa, and preparation prestores baking scented rice coconut palm
Sub- juice.
S8, big industrialized production: it is described to prestore the baking degassed sterilization filling case of scented rice coconut milk, complete big industrialized production.
2. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that chosen in step 1
Pellet hardness is big, full, flawless, and the sparkling and crystal-clear pale and scented rice with faint scent of color is the High quality sweet rice.
3. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that chosen in step 1
Fresh and coconut meat without insect pest is the high-quality coconut meat.
4. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that crushed in step S3
The revolving speed of machine is 3000-4000r/min, grinding time 6-12min.
5. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that stirred in step S4
Revolving speed be 90-100r/min, mixing time 10-20min.
6. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that in step S6 at least
By filtering twice.
7. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that the mistake in step S6
Filter-screen bag is 150-250 mesh.
8. a kind of preparation method for toasting scented rice coconut milk according to claim 1, which is characterized in that 30 in step S7
DEG C temperature environment under carry out ultra high pressure treatment.
9. a kind of baking scented rice coconut milk, which is characterized in that including main material, seasoning and pure water, wherein the main material
Including mass fraction be 3%~6% baking coconut meat and mass fraction be 3%~5% baking scented rice, the seasoning packet
Include the dietary fiber that white granulated sugar, mass fraction that mass fraction is 3%~5% are 0.5%~0.8%, the matter of the pure water
Measuring score is 82%~92%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810793364.8A CN109198313A (en) | 2018-07-18 | 2018-07-18 | A kind of baking scented rice coconut milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919028A (en) * | 2013-01-13 | 2014-07-16 | 程长青 | Pure nature low temperature baked cooked black rice flour and production method thereof |
| CN107616422A (en) * | 2017-09-25 | 2018-01-23 | 广西巴马正中长寿食品有限公司 | The preparation method of five-element's nutrient powder |
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2018
- 2018-07-18 CN CN201810793364.8A patent/CN109198313A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919028A (en) * | 2013-01-13 | 2014-07-16 | 程长青 | Pure nature low temperature baked cooked black rice flour and production method thereof |
| CN107616422A (en) * | 2017-09-25 | 2018-01-23 | 广西巴马正中长寿食品有限公司 | The preparation method of five-element's nutrient powder |
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| Title |
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| 孙嘉雷: "如何加工椰子汁", 《农村新技术》 * |
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Application publication date: 20190115 |