CN110089671A - A kind of fast food coconut palm rice group and preparation method thereof - Google Patents
A kind of fast food coconut palm rice group and preparation method thereof Download PDFInfo
- Publication number
- CN110089671A CN110089671A CN201910355287.2A CN201910355287A CN110089671A CN 110089671 A CN110089671 A CN 110089671A CN 201910355287 A CN201910355287 A CN 201910355287A CN 110089671 A CN110089671 A CN 110089671A
- Authority
- CN
- China
- Prior art keywords
- coconut palm
- rice
- palm rice
- fast food
- layer
- 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.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 254
- 235000009566 rice Nutrition 0.000 title claims abstract description 254
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 211
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 163
- 235000013410 fast food Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title abstract description 8
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 253
- 235000013312 flour Nutrition 0.000 claims abstract description 55
- 239000000463 material Substances 0.000 claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000011435 rock Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 241000737241 Cocos Species 0.000 claims abstract 48
- 238000000465 moulding Methods 0.000 claims description 44
- 238000002156 mixing Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 24
- 238000010025 steaming Methods 0.000 claims description 19
- 238000005303 weighing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 11
- 238000004513 sizing Methods 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 238000003795 desorption Methods 0.000 claims description 6
- 238000001746 injection moulding Methods 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 238000005267 amalgamation Methods 0.000 claims description 2
- 238000005253 cladding Methods 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 230000035622 drinking Effects 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 235000008216 herbs Nutrition 0.000 claims description 2
- 230000010354 integration Effects 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 18
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 5
- 230000004048 modification Effects 0.000 abstract 1
- 238000012986 modification Methods 0.000 abstract 1
- 235000004936 Bromus mango Nutrition 0.000 description 10
- 244000017020 Ipomoea batatas Species 0.000 description 10
- 235000002678 Ipomoea batatas Nutrition 0.000 description 10
- 241001093152 Mangifera Species 0.000 description 10
- 235000014826 Mangifera indica Nutrition 0.000 description 10
- 235000009184 Spondias indica Nutrition 0.000 description 10
- 235000020163 mango milk drink Nutrition 0.000 description 10
- 244000000626 Daucus carota Species 0.000 description 9
- 235000002767 Daucus carota Nutrition 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000003860 storage Methods 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 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of fast food coconut palm rice group and preparation method thereof, the fast food coconut palm rice group includes at least coconut palm rice layer and auxiliary material layer, the coconut palm rice layer and auxiliary material layer have following component, the coconut palm rice layer component: 1~2 parts by weight of rice flour, 1~3 parts by weight of coconut albumen juice or coconut powder, 0.01~0.5 parts by weight of rock sugar, 0.001~0.05 parts by weight of oligofructose, 0.001~0.05 parts by weight of salt；The auxiliary material layer component: 0.001~0.003 parts by weight, the fast food coconut palm rice group moisture content is less than 5%.The present invention rolls into a ball component with coconut palm rice by vacuum freezedrying technique and is combined, and component feature and process modification is utilized to improve production efficiency.
Description
Technical field
The present invention relates to a kind of field of food, especially a kind of fast food coconut palm rice group and preparation method thereof.
Background technique
Food is the mankind for the indispensable general consumption product of the body that sustains life.Due to the accelerating rhythm of life, fast food
Food is ignorant of appearing in consumer face.Fast food coconut palm rice group is loved by consumers as novel instant product.
In order to produce the fast food coconut palm rice group for making consumer more satisfied, inventor has found the prior art in R&D process
Fast food coconut palm rice group there are the following problems: (1) preparation time is too long, especially impregnates and boiling needs to expend 2~3 hours.(2)
There are the difference in size of granularity with auxiliary material layer for coconut palm rice layer, so that eating mouth feel deviation.
In order to produce mouthfeel more preferably fast food coconut palm rice group, the present invention provides a kind of fast food coconut palm rice group and preparation method thereof,
It is combined by both factory formula and production technology, shorten the production time and produces mouthfeel more preferably fast food coconut palm rice
Group.
Summary of the invention
In order to solve the problems, such as that fast food coconut palm rice group's production time is longer and poor taste, the present invention provide a kind of fast food coconut palm rice
Group and preparation method thereof, is combined by factory formula and production technology, shortens the Production Time of fast food coconut palm rice group, and is changed
The eating mouth feel of kind fast food coconut palm rice group.
A kind of fast food coconut palm rice group and preparation method thereof, the fast food coconut palm rice group include at least coconut palm rice layer and auxiliary material layer；Institute
The coconut palm rice layer stated and the auxiliary material layer have following component, the coconut palm rice layer component:
The auxiliary material layer component: 0.001~0.003 parts by weight, the fast food coconut palm rice group moisture content is less than 5%.
The auxiliary material layer uniform fold is selected from tiling, full cladding or half in the coconut palm rice layer surface, the covering
It coats any.
The coconut palm rice layer component, wherein it is any one or two kinds of that the rice flour is selected from glutinous rice flour, non-waxy paddy rice flour
Mixing.
The described coconut palm rice layer component, wherein the non-waxy paddy rice flour be selected from long rice flour or polished rice powder it is any or
Two kinds of mixing.
The auxiliary material layer component, wherein auxiliary material layer material be selected from water fruits and vegetables, integration of drinking and medicinal herbs class food materials, edible mushroom,
Edible potato, any one or more of mixing of milk, the mixing are selected from the mixing of slurry amalgamation or different food materials slurries
The compound mixing of layer.
A kind of coconut palm rice group's production method by the coconut palm rice group raw material successively by weighing, being mixed, steam, at
Type, addition auxiliary material layer, sizing is quick-frozen and is dehydrated, and fast food coconut palm rice group is made.
The coconut palm rice group production method is that the coconut palm rice group raw material successively pass through following steps:
Step 1: weighing, by coconut palm rice group's raw material according to the coconut palm rice group component weighing；
Step 2: being mixed, be that the rice flour addition water is subjected to curing stirring, add other coconut palm rice
Layer material is stirred until homogeneous；
Step 3: steaming, be to steam the coconut palm rice layer mixture with equipment is steamed；
Step 4: molding is die cut the described coconut palm rice layer to obtain molding coconut palm rice layer and cools down；
Step 5: addition auxiliary material layer is weighed by the auxiliary material layer material component, and slurrying is paved in the molding coconut palm rice
Layer surface obtains molding coconut palm rice group；
Step 6: sizing is quick-frozen, described molding coconut palm rice group is placed in quick-frozen in equipment, and the quick-frozen coconut palm rice that must be formed is rolled into a ball；
Step 7: dehydration, the sizing quick-frozen coconut palm rice group is in freeze-drying furnace, according to normal freeze-drying water desorption curve vacuum
It is freeze-dried to get the fast food coconut palm rice group.
The mixing, the curing are stirred until homogeneous, then by coconut albumen juice or coconut powder, rock sugar, oligofructose,
Salt is added stirs to get the coconut palm rice layer mixture, the mixing duration 10 minutes together.
The mixing, wherein the addition water is 5~6 times of rice flour parts by weight, the rice flour weight
Part is the sum of waxy rice flour and non-waxy rice flour parts by weight.
The mixing, wherein the curing stirring is to add water in rice flour to be stirred until homogeneous, the curing
Stirring addition coolant-temperature gage is 90 DEG C~100 DEG C, and the curing stirring is side addition waterside stirring.
Described steams, and steaming temperature control in steamed control equipment, steams 10~15 minutes between 98-100 DEG C.
The molding is die cut by using mold or injection molding machine molding equipment, and the molding coconut palm rice layer completed is small
In in -25 DEG C of equipment, cool down 30 minutes.
The addition auxiliary material layer, the paved use fancy mold is that molding is completed in the environment of -5 DEG C~-8 DEG C
Coconut palm rice group；The sizing is quick-frozen, and the molding coconut palm rice group is formed for quick-frozen 2~3 hours in the equipment less than -25 DEG C
Quick-frozen coconut palm rice group.
The present invention works along both lines by using the improvement of adjustment coconut palm rice group's formula and manufacture craft, has the effect that
1. the present invention selects glutinous rice flour, non-waxy paddy rice flour or both mixing and other recipe ingredients on recipe ingredient
Combine so that coconut palm rice layer has had both the sticky mouthfeel of glutinous rice and rice is made in non-waxy paddy property is crisp, oiliness is big, it is soft it is tough energetically
Do not glue, it is fine and smooth palatable, then have coconut palm rice layer it is edible when modest viscosity, it is soft it is tough energetically, fine and smooth palatable feature.
2. the present invention, using the rock sugar and oligofructose Jing Guo secondary purification, enables to coconut palm rice layer steaming on formula
Its appearance luster is more tasty using other carbohydrates afterwards, and rock sugar and oligofructose have other carbohydrates in terms of healthy diet
The advantage that can not replace.
The mixing of coconut palm rice layer is allowed more uniformly to pass through 3. the present invention is steamed in technique using coconut palm rice layer component mixing again
After steaming, coconut palm rice layer quality is finer and smoother, and overcome traditional technology: the mode of operation being mixed during steaming exists
Coconut palm rice layer quality it is uneven, the problem of eating mouth feel difference.
4. the present invention is combined by recipe ingredient with manufacturing process, i.e., coconut palm meter layer used on formula glutinous rice flour,
Non- waxy paddy rice flour or both mixing, rock sugar and oligofructose with and being broken into technique with by auxiliary material layer material
Auxiliary material layer made from pulpous state is eaten more palatable so that the level of mouthfeel between layers of fast food coconut palm rice group is similar and clearly demarcated.
5. coconut palm rice layer material is added water and is mixed evenly and steamed again by the present invention from technique, compared with traditional technology
" glutinous rice is impregnated in advance, and is constantly stirred in the process that steams (60~70 minutes) and adds other coconut palms rice layer material ", this
Technical solution directlys adopt curing stirring rice flour, needs not move through immersion, is less used in during high temperature steams and is stirred continuously, steams
Time is shorter, simplifies production technology, shortens the production time, operationally more convenient, improves production efficiency to a certain extent.
6. the present invention shortens the steaming time of coconut palm rice layer, reduces production cost, production peace by changing technique production method
Quan Xinggeng high.
Specific embodiment
In order to further explain the service condition and method of the technical program, present invention combination actual implementation situation, column
Following specific embodiments are lifted to be described further:
Embodiment one
A kind of fast food mango coconut palm rice group includes coconut palm rice layer and mango pulp layer；The production method of fast food mango coconut palm rice group is coconut palm rice
Group's raw material, which successively pass through, weighs, is mixed, steaming, forming, adds mango pulp layer, be formed quick-frozen and be dehydrated, and speed is made
Eat mango coconut palm rice group.The coconut palm rice layer and mango pulp layer component of fast food mango coconut palm rice group are as follows, coconut palm rice layer component:
According to said components, successively pass through following steps:
Step 1: weighing, by coconut palm rice group's raw material according to the component weighing of coconut palm rice group；
Step 2: being mixed, 5.2 kilograms of 100 DEG C of water are added in rice flour and are stirred evenly, addition water is rice flour weight
5.2 times of part, rice flour parts by weight are the sum of glutinous rice flour and non-waxy paddy rice flour parts by weight.Rice flour mixing is that curing is stirred
It mixes, curing stirring is that first side is added into waterside and is stirred until homogeneous in glutinous rice flour, adds non-waxy paddy rice flour side addition water
While being stirred until homogeneous, then coconut albumen juice or coconut powder, rock sugar, oligofructose, salt are added in rice flour mixture, stir 10 points together
Clock obtains uniform coconut palm rice layer mixture.
Step 3: steaming, be to steam coconut palm rice layer mixture with steamed control equipment, coconut palm rice layer, steaming temperature is made
Control steams 10 minutes between 98-100 DEG C；
Step 4: coconut palm rice layer is die cut to obtain molding coconut palm rice layer, paving by using mold or injection molding machine molding equipment by molding
Good molding coconut palm rice layer cools down 30 minutes in the equipment less than -25 DEG C；
Step 5: addition mango pulp layer weighs its deal according to mango pulp layer component, breaks into slurry, in -5 DEG C~-8 DEG C of ring
It is uniform paved in molding coconut palm rice layer surface with fancy mold under border, molding coconut palm rice group is made；
Step 6: sizing is quick-frozen, will form coconut palm rice group and is placed in the equipment less than -25 DEG C quick-frozen 2~3 hours, must be formed speed
Freeze coconut palm rice group；
Step 7: dehydration, quick-frozen coconut palm rice group of being formed are being lyophilized in furnace according to normal freeze-drying water desorption curve to quick-frozen coconut palm rice of being formed
Group carries out fast food mango coconut palm rice group of the vacuum freeze drying to get moisture content less than 5%.
Embodiment two
A kind of fast food carrot coconut palm rice group includes coconut palm rice layer and carrot pulp layer；The production method of fast food carrot coconut palm rice group
It is successively to pass through weigh, be mixed, steaming, forming, add carrot pulp layer, be formed quick-frozen and be dehydrated, fast food is made recklessly
Radish coconut palm rice group.The coconut palm rice layer and carrot paste layer component of fast food carrot coconut palm rice group are as follows, coconut palm rice layer component:
According to said components, successively pass through following steps:
Step 1: weighing, by coconut palm rice group's raw material according to the component weighing of coconut palm rice group；
Step 2: being mixed, 12 kilograms 100 DEG C of water is added in rice flour and is stirred evenly, addition water is rice flour weight
6 times of part.Rice flour mixing is curing stirring, and curing stirring is that first side addition water is stirred until homogeneous in rice flour, then by coconut palm
Son slurry or coconut powder, rock sugar, oligofructose, salt are added in rice flour mixture stirs that obtain within 10 minutes uniform coconut palm rice layer mixed together
Close material；
Step 3: steaming, be to steam coconut palm rice layer mixture with steamed control equipment, coconut palm rice layer, steaming temperature is made
Control steams 15 minutes between 98-100 DEG C；
Step 4: coconut palm rice layer is die cut to obtain molding coconut palm rice layer, paving by using mold or injection molding machine molding equipment by molding
Good molding coconut palm rice layer cools down 30 minutes in the equipment less than -25 DEG C；
Step 5: addition carrot pulp layer weighs its deal according to carrot paste layer component, breaks into slurry, at -5 DEG C~-8 DEG C
In the environment of it is uniform paved in molding coconut palm rice layer surface with fancy mold, molding coconut palm rice group is made；
Step 6: sizing is quick-frozen, will form coconut palm rice group and is placed in the equipment less than -25 DEG C quick-frozen 2~3 hours, must be formed speed
Freeze coconut palm rice group；
Step 7: dehydration, quick-frozen coconut palm rice group of being formed are being lyophilized in furnace according to normal freeze-drying water desorption curve to quick-frozen coconut palm rice of being formed
Group carries out fast food carrot coconut palm rice group of the vacuum freeze drying to get moisture content less than 5%.
Embodiment three
A kind of fast food purple sweet potato coconut palm rice group includes coconut palm rice layer and purple sweet potato pulp layer；The production method of fast food purple sweet potato coconut palm rice group is successively
It by weighing, is mixed, steams, forms, adds purple sweet potato pulp layer, is formed quick-frozen and is dehydrated, fast food purple sweet potato coconut palm rice group is made.
The coconut palm rice layer and purple sweet potato pulp layer component of fast food purple sweet potato coconut palm rice group are as follows, coconut palm rice layer component:
According to said components, successively pass through following steps:
Step 1: weighing, by coconut palm rice group's raw material according to the component weighing of coconut palm rice group；
Step 2: being mixed, 10 kilograms 90 DEG C of water is blended into rice flour and is stirred evenly, addition water is rice flour weight
5 times of part.Rice flour mixing is curing stirring, and curing stirring is that waterside is added in rice flour to be stirred until homogeneous, then by coconut albumen juice
Or coconut powder, rock sugar, oligofructose, salt are added in rice flour mixture, stir obtain within 10 minutes uniform coconut palm rice layer mixing together
Material；
Step 3: steaming, be to steam coconut palm rice layer mixture with steamed control equipment, coconut palm rice layer, steaming temperature is made
Control is between 98-100 DEG C, and steaming time was at 12 minutes；
Step 4: coconut palm rice layer is die cut to obtain molding coconut palm rice layer, paving by using mold or injection molding machine molding equipment by molding
Good molding coconut palm rice layer cools down 30 minutes in the equipment less than -25 DEG C；
Step 5: addition purple sweet potato pulp layer weighs its deal according to purple sweet potato pulp layer component, slurry is broken into, in -5 DEG C~-8 DEG C of ring
It is uniform paved in molding coconut palm rice layer surface with fancy mold under border, molding coconut palm rice group is made；
Step 6: sizing is quick-frozen, will form coconut palm rice group and is placed in the equipment less than -25 DEG C quick-frozen 2~3 hours, must be formed speed
Freeze coconut palm rice group；
Step 7: dehydration, quick-frozen coconut palm rice group of being formed are being lyophilized in furnace according to normal freeze-drying water desorption curve to quick-frozen coconut palm rice of being formed
Group carries out fast food purple sweet potato coconut palm rice group of the vacuum freeze drying to get moisture content less than 5%.
Example IV
A kind of fast food mango milk coconut palm rice group includes coconut palm rice layer and mango milk pulp layer；The system of fast food mango milk coconut palm rice group
It is successively to pass through to weigh, be mixed, steam, form, add mango milk pulp layer, be formed quick-frozen and be dehydrated, system as method
Obtain fast food mango milk coconut palm rice group.The coconut palm rice layer and mango milk pulp layer component of fast food mango milk coconut palm rice group are as follows, coconut palm rice layer
Component:
According to said components, successively pass through following steps:
Step 1: weighing, by coconut palm rice group's raw material according to the component weighing of coconut palm rice group；
Step 2: being mixed, 12.5 kilograms 90 DEG C of water is blended into rice flour and is stirred evenly, addition water is rice flour weight
5 times for measuring part, rice flour includes glutinous rice flour and non-waxy paddy rice flour.Rice flour mixing is curing stirring, and curing stirring is first
Water be added in glutinous rice flour be stirred until homogeneous and add non-waxy paddy rice flour and be stirred until homogeneous, then by coconut albumen juice or coconut powder,
Rock sugar, oligofructose, salt are added in rice flour mixture, stir obtain within 10 minutes uniform coconut palm rice layer mixture together；
Step 3: steaming, be to steam coconut palm rice layer mixture with steamed control equipment, coconut palm rice layer, steaming temperature is made
Control is between 98-100 DEG C, and steaming time was at 10 minutes；
Step 4: coconut palm rice layer is die cut to obtain molding coconut palm rice layer, paving by using mold or injection molding machine molding equipment by molding
Good molding coconut palm rice layer cools down 30 minutes in the equipment less than -25 DEG C；
Step 5: addition mango milk pulp layer weighs its deal according to mango milk pulp layer component, slurry is broken into, at -5 DEG C
It is uniform paved in molding coconut palm rice layer surface with fancy mold in the environment of~-8 DEG C, molding coconut palm rice group is made；
Step 6: sizing is quick-frozen, will form coconut palm rice group and is placed in the equipment less than -25 DEG C quick-frozen 2~3 hours, must be formed speed
Freeze coconut palm rice group；
Step 7: dehydration, quick-frozen coconut palm rice group of being formed are being lyophilized in furnace according to normal freeze-drying water desorption curve to quick-frozen coconut palm rice of being formed
Group carries out fast food mango milk coconut palm rice group of the vacuum freeze drying to get moisture content less than 5%.
There is following difference in technology and conventional process techniques of the invention:
The present invention and conventional fabrication processes have following difference in the production time:
By above-mentioned comparison, other above-mentioned technique duration tradition and the present invention are using normal operating, and time-consuming is consistent,
It knows that the present invention has significant progress in coconut palm rice group manufacture craft, coconut palm meter group component feature is combined with process flow and is passed through
Improvement part technique, hence it is evident that shorten production time reduction production cost, improve the effective use of the energy.
Using the product of technical solution of the present invention product produced and conventional art process institute output in eating mouth feel, outer
It sees and the comparison of storage is as follows:
Claims (13)
1. a kind of fast food coconut palm rice group, it is characterised in that: the fast food coconut palm rice group includes at least coconut palm rice layer and auxiliary material layer；Described
Coconut palm rice layer and the auxiliary material layer have following component, the coconut palm rice layer component:
The auxiliary material layer component: 0.001~0.003 parts by weight, the fast food coconut palm rice group moisture content is less than 5%.
2. a kind of fast food coconut palm rice group according to claim 1, it is characterised in that: the auxiliary material layer uniform fold is described
Coconut palm rice layer surface, the covering is selected from tiling, full cladding or partly coats any.
3. a kind of fast food coconut palm rice group according to claim 1, it is characterised in that: the coconut palm rice layer component, wherein described
Rice flour be selected from glutinous rice flour, the non-waxy any one or two kinds of mixing of paddy rice flour.
4. a kind of fast food coconut palm rice group according to claim 3, it is characterised in that: the coconut palm rice layer component, wherein described
Non- waxy paddy rice flour be selected from long rice flour or any one or two kinds of mixing of polished rice powder.
5. a kind of fast food coconut palm rice group according to claim 1, it is characterised in that: the auxiliary material layer component, wherein described
Auxiliary material layer material to be selected from water fruits and vegetables, integration of drinking and medicinal herbs class food materials, edible mushroom, edible potato, milk any one or more of
Mixing, the mixing are selected from the mixing of slurry amalgamation or the compound mixing of different food materials pulp layers.
6. a kind of fast food coconut palm rice group production method, it is characterised in that: by the fast food coconut palm rice group raw material successively by weighing,
It is mixed, steams, forming, adding auxiliary material layer, quick-frozen and dehydration of being formed, fast food coconut palm rice group is made.
7. a kind of fast food coconut palm rice group according to claim 6 production method, it is characterised in that: by fast food coconut palm rice group raw material
Successively pass through following steps,
Step 1: weighing, by coconut palm rice group's raw material according to the fast food coconut palm rice group component weighing；
Step 2: being mixed, be that the powder addition water of meter Suo Shu is subjected to curing stirring, add other coconut palm rice layer materials
Material is stirred until homogeneous；
Step 3: steaming, be to steam the coconut palm rice layer mixture with equipment is steamed；
Step 4: molding is die cut the described coconut palm rice layer to obtain molding coconut palm rice layer and cools down；
Step 5: addition auxiliary material layer is weighed by the auxiliary material layer material component, the paved molding coconut palm meter layer surface in institute of slurrying
Obtain molding coconut palm rice group；
Step 6: sizing is quick-frozen, and described molding coconut palm rice group is placed in quick-frozen in equipment, and the quick-frozen coconut palm rice that must be formed is rolled into a ball；
Step 7: dehydration, the sizing quick-frozen coconut palm rice group is in freeze-drying furnace, according to normal freeze-drying water desorption curve vacuum refrigeration
It is dry to be rolled into a ball to get fast food coconut palm rice.
8. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: the mixing,
In, the curing is stirred until homogeneous, then is added and stirs to get coconut palm together coconut albumen juice or coconut powder, rock sugar, oligofructose, salt
Rice layer mixture, the mixing duration 10 minutes.
9. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: the mixing,
In, the addition water is 5~6 times of rice flour parts by weight, and the rice flour parts by weight are waxy rice flour and non-waxy rice flour
The sum of parts by weight.
10. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: the mixing,
In, the curing stirring is to add water in rice flour to be stirred until homogeneous, and the curing stirring addition coolant-temperature gage is 90 DEG C~100
DEG C, the curing stirring is side addition waterside stirring.
11. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: described steams, and steams temperature
Degree control in steamed control equipment, steams 10~15 minutes between 98-100 DEG C.
12. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: the molding, by making
It is die cut with mold or injection molding machine molding equipment, the molding coconut palm rice layer completed cools down 30 points in the equipment less than -25 DEG C
Clock.
13. a kind of fast food coconut palm rice group according to claim 7 production method, it is characterised in that: the addition auxiliary material layer,
It is described it is paved the use of fancy mold is that molding coconut palm rice group is completed in the environment of -5 DEG C~-8 DEG C；The sizing is quick-frozen, institute
The molding coconut palm rice group stated obtains quick-frozen coconut palm rice group of being formed for quick-frozen 2~3 hours in the equipment less than -25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910355287.2A CN110089671A (en) | 2019-04-29 | 2019-04-29 | A kind of fast food coconut palm rice group and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910355287.2A CN110089671A (en) | 2019-04-29 | 2019-04-29 | A kind of fast food coconut palm rice group and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110089671A true CN110089671A (en) | 2019-08-06 |
Family
ID=67446369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910355287.2A Pending CN110089671A (en) | 2019-04-29 | 2019-04-29 | A kind of fast food coconut palm rice group and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089671A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561797A (en) * | 2004-03-19 | 2005-01-12 | 丹东福来特食品有限公司 | Adhesive core cake pie and its producing method |
| CN1623424A (en) * | 2003-12-03 | 2005-06-08 | 徐军 | Method of preparing fast food |
| CN106036409A (en) * | 2016-06-17 | 2016-10-26 | 河南工业大学 | Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods |
| CN109430716A (en) * | 2018-09-10 | 2019-03-08 | 福建欧瑞园食品有限公司 | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof |
-
2019
- 2019-04-29 CN CN201910355287.2A patent/CN110089671A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1623424A (en) * | 2003-12-03 | 2005-06-08 | 徐军 | Method of preparing fast food |
| CN1561797A (en) * | 2004-03-19 | 2005-01-12 | 丹东福来特食品有限公司 | Adhesive core cake pie and its producing method |
| CN106036409A (en) * | 2016-06-17 | 2016-10-26 | 河南工业大学 | Method for dry method rice meal preparation, rice meal for fresh rice noodles, rice meal for baked foods and rice meal for cooked foods |
| CN109430716A (en) * | 2018-09-10 | 2019-03-08 | 福建欧瑞园食品有限公司 | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张胜文: "中国地方特色风味 主食篇", vol. 1, 吉林科学技术出版社, pages: 208 - 210 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106259599B (en) | A method of the molding of high microsteping dough system and 3D precise Printing performance are improved by addition functional sugar | |
| CN107136289A (en) | A kind of manufacturing method of ice cream of the sequin containing brown rice | |
| CN101288446A (en) | Processing method of coarse grain non-fried instant noodle | |
| CN106418169A (en) | Highland barley-containing fine dried noodles with high dietary fiber content and making method thereof | |
| CN108740755A (en) | The processing method of dough sheet and application in functional vermicelli production | |
| CN105166628A (en) | Method for preparing artificial rice through mangrove fruit starch | |
| CN109907234A (en) | Nutrition self-heating rice and preparation method thereof | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| KR20200050601A (en) | Method for manufacture of Cereal for a substitute food and Cereal for a substitute food manufactured therefrom | |
| CN100506075C (en) | Compound corn chip | |
| CN108936298A (en) | A kind of zanba, roasted qingke barley flour energy stick and preparation method thereof | |
| CN112617112A (en) | Instant rice and preparation method thereof | |
| CN106993746A (en) | A kind of coarse cereal powder and preparation method thereof | |
| CN105105017A (en) | Red date-containing high fiber cereal flake and preparation method thereof | |
| CN112244142B (en) | Production method of nutritional gluten | |
| CN101869277B (en) | Konjac composite paste and preparation method thereof | |
| CN109349603A (en) | A kind of production method for the sweet potato noodles vermicelli that no alum is additive-free | |
| CN108740750A (en) | Cereal improves the preparation method of powder and cereal improves powder, the preparation method without seitan noodles and without seitan noodles | |
| CN110089671A (en) | A kind of fast food coconut palm rice group and preparation method thereof | |
| CN110140875A (en) | A kind of self-heating rice cool braised noodle and preparation method thereof | |
| CN102266063B (en) | Production method of coarse grain tea pellet | |
| CN102429232A (en) | Sweet potato, lotus seed and rice flour | |
| CN115226840A (en) | Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof | |
| CN108936302B (en) | Compound extruded glutinous rice cake and preparation method thereof | |
| CN107373362A (en) | A kind of brown rice crisp chip 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 | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 363300 No.07, Yishu Avenue, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant after: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. Address before: 363300 Huixiang Pioneer Park, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220829 Address after: 363000 Nanshan Industrial Park, shiting Town, Xiangcheng District, Zhangzhou City, Fujian Province Applicant after: FUJIAN ORIENTLAND FOOD CO.,LTD. Address before: 363300 No.07, Yishu Avenue, Yunling Industrial Development Zone, Yunxiao County, Zhangzhou City, Fujian Province Applicant before: FUJIAN LIZHONGCHENG FOOD Co.,Ltd. |
|
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190806 |