CN109770032A - A kind of quinoa candied cake of popped rice and preparation method thereof - Google Patents
A kind of quinoa candied cake of popped rice and preparation method thereof Download PDFInfo
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- CN109770032A CN109770032A CN201910149804.0A CN201910149804A CN109770032A CN 109770032 A CN109770032 A CN 109770032A CN 201910149804 A CN201910149804 A CN 201910149804A CN 109770032 A CN109770032 A CN 109770032A
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Abstract
A kind of quinoa candied cake of popped rice and preparation method thereof, is related to candied cake of popped rice production field.The quinoa candied cake of popped rice, which mixes by raw material with the liquid glucose of melting, stirs molding obtains, and raw material includes short quinoa rice, and the liquid glucose of melting after white sugar and maltose, water infusion with stirring fry in oil mainly by being made.According to parts by weight, short quinoa rice is 45~50 parts, and white sugar is 5~15 parts, and maltose is 25~30 parts, and oil is 15~36 parts, and water is 60~100 parts.The quinoa candied cake of popped rice has the advantages that crisp, not loose, crispy and delicious.
Description
Technical field
The present invention relates to candied cake of popped rice production fields, and in particular to a kind of quinoa candied cake of popped rice and preparation method thereof.
Background technique
Quinoa originates in South America andes region, is print plus the main conventional food of aborigines.Quinoa is rich in amino
Acid, composition rationally, and easily absorb；The Mineral Elements Contents such as iron, zinc, calcium, potassium, selenium, manganese in quinoa are considerable, are able to satisfy bone in children
Bone development and adult regenerative system need, and pre- preventing bone rarefaction improves immunity of organisms；Quinoa dietary fiber can effectively prevent
Constipation, flavonoid substances isoflavones and microorganism E abundant help to soften blood vessel in quinoa, promote glucose-lipid metabolism；Quinoa category
It is edible to be suitable for three high crowds for low fat, low in calories, low sugar food.And quinoa is free of seitan, is suitable for infant or allergy people
Group.
Summary of the invention
The purpose of the present invention is to provide a kind of quinoa candied cakes of popped rice, have the advantages that crisp, not loose, crispy and delicious.
Another object of the present invention is to provide a kind of production method of quinoa candied cake of popped rice, this method simple process can be made
The preferable quinoa candied cake of popped rice must be formed.
The present invention solves its technical problem and adopts the following technical solutions to realize.
The present invention proposes a kind of quinoa candied cake of popped rice, mixed by raw material with the liquid glucose of melting, stir molding obtain, raw material packet
Short quinoa rice is included, the liquid glucose of melting after white sugar and maltose, water infusion with stirring fry in oil mainly by being made；
According to parts by weight, short quinoa rice is 45~50 parts, and white sugar is 5~15 parts, and maltose is 25~30 parts, and oil is
15~36 parts, water is 60~100 parts.
A kind of production method of the quinoa candied cake of popped rice, comprising:
The white sugar of the maltose of 25~30 parts by weight, 5~15 parts by weight is melted using the water of 60~100 parts by weight, into
When row infusion to solution is in brown, the oil stir-frying of 15~36 parts by weight of addition by raw material and is melted to the ripe liquid glucose melted of oil
Liquid glucose mixing, the stirring molding melted；Raw material includes that short quinoa rice is 45~50 parts by weight.
The beneficial effect of the embodiment of the present invention is:
In quinoa candied cake of popped rice of the application and preparation method thereof, each group distribution ratio is suitable, the quinoa candied cake of popped rice obtained is crisp,
It is not loose, crispy and delicious.White sugar is added when boiling liquid glucose to provide sweet taste for the quinoa candied cake of popped rice, also help quinoa
Candied cake of popped rice molding.Frying is carried out by oil is added after the tanning of maltose, white sugar and water, the quinoa candied cake of popped rice can not only be made fragrant
It is crisp, moreover it is possible to so that the molding of the quinoa candied cake of popped rice is more preferable, to be easily cut into block.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described.The person that is not specified actual conditions in embodiment, according to normal conditions or manufacturer builds
The condition of view carries out.Reagents or instruments used without specified manufacturer is the conventional production that can be obtained by commercially available purchase
Product.
A kind of quinoa candied cake of popped rice of the embodiment of the present invention and preparation method thereof is specifically described below.
A kind of quinoa candied cake of popped rice, mixed by raw material with the liquid glucose of melting, stir molding obtain, raw material includes short quinoa
Rice, the liquid glucose of melting after white sugar and maltose, water infusion with stirring fry in oil mainly by being made；
According to parts by weight, short quinoa rice is 45~50 parts, and white sugar is 5~15 parts, and maltose is 25~30 parts, and oil is
15~36 parts, water is 60~100 parts.
Short quinoa rice has nutrition abundant, belongs to low fat, low in calories, low sugar food, be suitable for using quinoa as raw material
Three high crowds are edible.
Using maltose and white sugar, the addition of white sugar enables to maltose to switch to golden yellow, increases the quinoa candied cake of popped rice
Color, smell and taste.It should be noted that in the present embodiment, sucrose also belongs to the range of white sugar.In addition, maltose can also be mentioned by maltose
For.
It studies for a long period of time discovery through applicant, white sugar is added and enables to the molding of the quinoa candied cake of popped rice preferably, is not easy loose.Separately
Outside, oil progress frying is added and is also beneficial to the molding of the quinoa candied cake of popped rice.
In some embodiments, according to parts by weight, short quinoa rice is 47~50 parts, and white sugar is 10~15 weight
Part, maltose is 28~30 parts, and oil is 15~25 parts, and water is 100 parts.The each component of the proportional region is in the production quinoa candied cake of popped rice
When, forming can be made, be not easy loose, the crispy and delicious quinoa candied cake of popped rice.
In order to increase fragrance and the nutrition of the quinoa candied cake of popped rice, in some embodiments, raw material further includes walnut kernel 1~4
Parts by weight.In some embodiments, raw material further includes 1~4 part of shelled peanut.In some embodiments, raw material further includes sesame
Numb 0.1~0.5 parts by weight.
A kind of production method of the quinoa candied cake of popped rice, comprising:
The white sugar of the maltose of 25~30 parts by weight, 5~15 parts by weight is melted using the water of 60~100 parts by weight, into
When row infusion to solution is in brown, the oil stir-frying of 15~36 parts by weight of addition by raw material and is melted to the ripe liquid glucose melted of oil
Liquid glucose mixing, the stirring molding melted；Raw material includes that short quinoa rice is 45~50 parts by weight.
When boiling liquid glucose be added white sugar can not only provide sweet taste for the quinoa candied cake of popped rice, also help the quinoa candied cake of popped rice at
Type.Frying is carried out by oil is added after the tanning of maltose, white sugar and water, quinoa candied cake of popped rice delicious and crisp can not only be made, moreover it is possible to make
It is more preferable to obtain the molding of the quinoa candied cake of popped rice, is easily cut into block.
In the present embodiment, it is not pasted to guarantee that the raw material being added is crisp, the temperature of the liquid glucose of melting guarantees as 120~
130℃.In order to increase fragrance and the nutrition of the quinoa candied cake of popped rice, in some embodiments, raw material further includes 1~4 weight of walnut kernel
Measure part.In some embodiments, raw material further includes 1~4 part of shelled peanut.In some embodiments, raw material further includes sesame
0.1~0.5 parts by weight.
It should be noted that in order to enable the quinoa candied cake of popped rice forms more preferably, when the liquid glucose of raw material and melting is stirred,
So that each short quinoa is spent and is stained with liquid glucose and is preferred.In addition, when in raw material contain sesame when, can by the quinoa candied cake of popped rice,
Peanut, walnut kernel and the liquid glucose of melting sprinkle sesame after molding is mixed again；Sesame and the quinoa candied cake of popped rice, flower can also be added
Molding is mixed in raw, walnut kernel and the liquid glucose of melting together.Wherein, molding be carry out in a mold it is molding, it is cold after molding
But it demoulds.
Further, in the present embodiment, short quinoa rice is mainly made by following steps:
It is 140~150 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, obtains crisp bubble
Short quinoa rice.In order to guarantee the short quinoa rice used be it is crisp, after carrying out crisp rice to quinoa rice, by what is do not steeped
Short quinoa rice huller screen is gone.
In addition, the quinoa rice of present embodiment is mainly made by following steps: peeling after quinoa is infiltrated, after quinoa infiltration
Water content be 12~15wt%.
Water content after the quinoa infiltration of present embodiment is suitable, if the water being added is very few to will lead to quinoa peeling not
Sufficiently, if the dilutional hyponatremia being added will lead to the substances such as starch, protein in the aleurone of quinoa and come as wheat bran strips out.
In the present embodiment, quinoa peeling is that three times, this can not only guarantee to peel relatively large number of bran in quinoa off
Skin can also prevent the generation of excessive peeling, avoid grinding the substances such as starch, the albumen in quinoa out in aleurone.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment 1
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 30g is melted with the water of 100g, the white sugar that 15g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 36g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 2
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 15g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 36g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 3
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 10g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 36g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 4
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 36g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 5
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 25g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 6
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 20g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 7
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 28g is melted with the water of 100g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 15g oil stir-fry to oil it is ripe, then be added 2g shelled peanut, the walnut kernel of 3g and the short of 47g
Quinoa rice, 0.4g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Embodiment 8
In water by quinoa infiltration, make the water content 12wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 150 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 25g is melted with the water of 60g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, solution
When in brown, be added 20g oil stir-fry to oil it is ripe, then be added 1g shelled peanut, the walnut kernel of 4g and the short Chenopodiaceae of 50g
Wheat rice, 0.1g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, demoulded after cooling
Obtain the quinoa candied cake of popped rice.
Embodiment 9
In water by quinoa infiltration, make the water content 12wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 150 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 25g is melted with the water of 100g, the white sugar that 5g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
Liquid be in brown when, be added 20g oil stir-fry to oil it is ripe, then be added 4g shelled peanut, the walnut kernel of 1g and the short of 45g
Quinoa rice, 0.5g sesame stir-fry and be stained with liquid glucose to each short quinoa rice, be subsequently poured into mold, taken off after cooling
Mould obtains the quinoa candied cake of popped rice.
Comparative example 1
The method of the production method and embodiment 1 of the quinoa candied cake of popped rice of comparative example 1 is essentially identical, the difference is that only
White sugar is not added.
Comparative example 2
The mode of the production method and embodiment 5 of the quinoa candied cake of popped rice of comparative example 2 is essentially identical, the difference is that only
The oil that comparative example 2 is added is 10g.
Comparative example 3
Comparative example 3 it is essentially identical with the method for embodiment 1, be different only in that the dosage of each and every one component is different, comparison
The oil of example 3 is 30g, white sugar 5g, maltose 30g, and short quinoa rice is 40g, water 100g.
Comparative example 4
Comparative example 4 it is essentially identical with the method for embodiment 1, be different only in that the dosage of each and every one component is different, comparison
The oil of example 4 is 25g, white sugar 5g, maltose 20g, and short quinoa rice is 50g, water 40g.
Comparative example 5
Comparative example 5 it is essentially identical with the method for embodiment 1, be different only in that the dosage of each and every one component is different, comparison
The oil of example 5 is 25g, white sugar 5g, maltose 14g, and short quinoa rice is 25g, water 30g.
Comparative example 6
Comparative example 6 it is essentially identical with the method for embodiment 1, be different only in that the dosage of each and every one component is different, comparison
The oil of example 6 is 5g, white sugar 7g, maltose 30g, and short quinoa rice is 50g, water 50g.
Comparative example 7
In water by quinoa infiltration, make the water content 15wt% of quinoa, quinoa is then subjected to peeling three times and obtains Chenopodiaceae
Wheat rice.
It is 140 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, will weed out the oil not steeped
Crisp quinoa rice obtains the short quinoa rice of crisp bubble.
The maltose of 20g is melted with the water of 60g, the white sugar that 10g is added carries out infusion, and tanning is evaporated fastly to moisture, is molten
When liquid is in brown, the sesame of short quinoa rice, 0.4g that the shelled peanut of 2g, the walnut kernel of 3g and 47g is added stir-fries to every
One short quinoa rice is stained with liquid glucose, is subsequently poured into mold, demoulds after cooling and obtains the quinoa candied cake of popped rice.
Test example
The quinoa candied cake of popped rice of the quinoa candied cake of popped rice and comparative example 1-7 to embodiment 1-9 is evaluated, and is evaluated respectively from sweet tea
Degree forms quality, color and mouthfeel to be evaluated, and result is recorded in table 1.
The evaluation of the quinoa candied cake of popped rice of table 1 embodiment 1-9 and comparative example 1-7
Referring to table 1 as a result, passing through the result of comparative example 1-4 and comparative example 1, it is found that the Chenopodiaceae of white sugar is not added
The molding of wheat popped rices sugar is bad, and does not have burnt sugar coloring.It is found by comparative example 5-7 and comparative example 2, the oil that comparative example 2 is added
Fewer than the oil mass that embodiment 5-7 is added for 10g, the quinoa candied cake of popped rice molding of comparative example 2 is bad, and being cut into block has disintegrating slag to fall, and
No burnt sugar coloring sticks to one's teeth.By comparative example embodiment 1-9 and comparative example 3-6's as a result, it has been found that, the proportion of each component of the present embodiment
Properly, the quinoa candied cake of popped rice molding obtained is preferable, have burnt sugar coloring and crisp mouth does not stick to one's teeth.Pass through comparative example 1-9 and comparison
Example 7 as a result, it has been found that, be added without oil carry out frying the molding of the quinoa candied cake of popped rice it is bad, and stick to one's teeth.
In conclusion each group distribution ratio is suitable in quinoa candied cake of popped rice of the application and preparation method thereof, quinoa rice obtained
Spend sugar crisp, not loose, crispy and delicious.White sugar is added when boiling liquid glucose to provide sweet taste for the quinoa candied cake of popped rice, also
Be conducive to the molding of the quinoa candied cake of popped rice.Frying is carried out by oil is added after the tanning of maltose, white sugar and water, quinoa can not only be made
Candied cake of popped rice delicious and crisp, moreover it is possible to so that the molding of the quinoa candied cake of popped rice is more preferable, easily be cut into block.
Embodiments described above is a part of the embodiment of the present invention, instead of all the embodiments.Reality of the invention
The detailed description for applying example is not intended to limit the range of claimed invention, but is merely representative of selected implementation of the invention
Example.Based on the embodiments of the present invention, obtained by those of ordinary skill in the art without making creative efforts
Every other embodiment, shall fall within the protection scope of the present invention.
Claims (10)
1. a kind of quinoa candied cake of popped rice, which is characterized in that it, which mixes by raw material with the liquid glucose of melting, stirs molding obtains, the original
Material includes short quinoa rice, and the liquid glucose of the melting after white sugar and maltose, water infusion with stirring fry in oil mainly by being made；
According to parts by weight, the short quinoa rice be 45~50 parts, the white sugar be 5~15 parts, the maltose be 25~
30 parts, the oil is 15~36 parts, and the water is 60~100 parts.
2. the quinoa candied cake of popped rice according to claim 1, which is characterized in that according to parts by weight, the short quinoa rice is
47~50 parts, the white sugar is 10~15 parts by weight, and the maltose is 28~30 parts, and the oil is 15~25 parts, the water
It is 100 parts.
3. the quinoa candied cake of popped rice according to claim 1, which is characterized in that according to parts by weight, the raw material further includes flower
Raw 1~4 part of benevolence.
4. the quinoa candied cake of popped rice according to claim 1-3, which is characterized in that according to parts by weight, the raw material
It further include 1~4 parts by weight of walnut kernel.
5. the quinoa candied cake of popped rice according to claim 1-3, which is characterized in that the raw material further includes sesame 0.1
~0.5 parts by weight.
6. a kind of production method of the quinoa candied cake of popped rice characterized by comprising
The white sugar of the maltose of 25~30 parts by weight, 5~15 parts by weight is melted using the water of 60~100 parts by weight, is endured
When boiling to solution in brown, the oil stir-fryings of 15~36 parts by weight is added to the ripe liquid glucose melted of oil, by raw material and melting
Liquid glucose mixing, stirring molding；The raw material includes that short quinoa rice is 45~50 parts by weight.
7. the production method of the quinoa candied cake of popped rice according to claim 6, which is characterized in that the short quinoa rice mainly by
Following steps are made:
It is 140~150 DEG C that olive oil and lard fusing, which are heated to oil temperature, and quinoa rice is added and carries out crisp rice, obtains the oil of crisp bubble
Crisp quinoa rice.
8. the production method of the quinoa candied cake of popped rice according to claim 7, which is characterized in that further include weeding out not after crisp rice
The short quinoa rice of bubble.
9. the production method of the quinoa candied cake of popped rice according to claim 7, which is characterized in that the quinoa rice is mainly by following
Step is made:
Peeling after quinoa is infiltrated, the water content after the quinoa infiltration is 12~15wt%.
10. the production method of the quinoa candied cake of popped rice according to claim 6, which is characterized in that the temperature of the liquid glucose of the melting
Degree is 120~130 DEG C.
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Application publication date: 20190521 |