CN110269191A - A kind of grape rice crust - Google Patents
A kind of grape rice crust Download PDFInfo
- Publication number
- CN110269191A CN110269191A CN201910633158.5A CN201910633158A CN110269191A CN 110269191 A CN110269191 A CN 110269191A CN 201910633158 A CN201910633158 A CN 201910633158A CN 110269191 A CN110269191 A CN 110269191A
- Authority
- CN
- China
- Prior art keywords
- parts
- grape
- rice crust
- spare
- juice
- 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 16
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 240000007594 Oryza sativa Species 0.000 title abstract 2
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000019674 grape juice Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 7
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 7
- 239000004334 sorbic acid Substances 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims description 14
- 241000219095 Vitis Species 0.000 claims description 14
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of grape rice crust, is related to food processing technology field.It is characterized in that, being made of the raw material of following weight parts: 20 parts of wheat flour, 20 parts of black rice flour, 20 parts of oatmeal, 10 parts of grape juice, 2 parts of milk, 1 part of sucrose, 0.01 part of sorbic acid, 8 parts of water.The beneficial effects of the present invention are: full of nutrition, special taste, production is simple.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of grape rice crust.
Background technique
With the continuous improvement of living standards, requirement of the people to daily bread is also higher and higher, balanced in exquisite nutrition
While also pursue the peculiar flavour of food.Crispy rice currently on the market is of less types, and nutritive value has certain limitation, lacks
Unique flavor.
Summary of the invention
As described above in order to overcome the problems, such as, the present invention provides a kind of grape rice crust, to compensate its defect.
The technical scheme adopted by the invention to solve the technical problem is that: a kind of grape rice crust, which is characterized in that under
State the raw material composition of parts by weight: 20 parts of wheat flour, 20 parts of black rice flour, 20 parts of oatmeal, 10 parts of grape juice, 2 parts of milk, sucrose 1
Part, 0.01 part of sorbic acid, 8 parts of water.Its production stage is as follows: (1) mixing uniformly wheat flour, black rice flour, oatmeal, mixed
Powder is closed, it is spare；(2) grape juice, milk, sucrose, sorbic acid, water are mixed uniformly, obtains slurry, it is spare；(3) by mixed powder,
Slurry mixes uniformly, obtains pureed raw material, spare；(4) pureed material extruding is solid, then it is cut into the pot with a thickness of 3-5 millimeters
Bar piece takes out after being then placed in oven for baking 5-10 minutes of 200 DEG C -230 DEG C to get a kind of grape rice crust.Grape juice
Production it is as follows: new fresh grape is cleaned, removes the peel, be enucleated, be then placed in fruit juice mixer juicing, obtain grape juice.
The effect of the effect of above-mentioned oat is: toxin expelling defaecation, reduces cholesterol, reduces blood glucose, replenishes the calcium.
The beneficial effects of the present invention are: full of nutrition, special taste, production is simple.
Specific embodiment
Present invention will be further explained below with reference to specific examples.
Embodiment
A kind of grape rice crust, which is characterized in that be made of the raw material of following weight parts: 20 kilograms of wheat flour, black rice flour
20 kilograms, 20 kilograms of oatmeal, 10 kilograms of grape juice, 2 kilograms of milk, 1 kilogram of sucrose, 0.01 kilogram of sorbic acid, 8 kilograms of water.
Its production stage is as follows: wheat flour, black rice flour, oatmeal mixed uniformly, mixed powder is obtained, it is spare；By grape juice, milk,
Sucrose, sorbic acid, water mix uniformly, obtain slurry, spare；Mixed powder, slurry are mixed uniformly, pureed raw material is obtained, it is spare；
Pureed material extruding is solid, then it is cut into the rice crust piece with a thickness of 3 millimeters, it is then placed in 200 DEG C of oven for baking after five minutes
It takes out to get a kind of grape rice crust.The production of grape juice is as follows: new fresh grape being cleaned, removes the peel, be enucleated, be then placed in fruit
The juicing of juice machine, obtains grape juice.
Claims (3)
1. a kind of grape rice crust, which is characterized in that be made of the raw material of following weight parts: 20 parts of wheat flour, 20 parts of black rice flour,
20 parts of oatmeal, 10 parts of grape juice, 2 parts of milk, 1 part of sucrose, 0.01 part of sorbic acid, 8 parts of water.
2. a kind of grape rice crust according to claim 1, which is characterized in that production stage is as follows: (1) by wheat flour,
Black rice flour, oatmeal mix uniformly, obtain mixed powder, spare；(2) grape juice, milk, sucrose, sorbic acid, water are mixed
It is even, slurry is obtained, it is spare；(3) mixed powder, slurry are mixed uniformly, obtains pureed raw material, it is spare；(4) by pureed material extruding
It is solid, then it is cut into the rice crust piece with a thickness of 3-5 millimeters, it is taken after being then placed in oven for baking 5-10 minutes of 200 DEG C -230 DEG C
Out to get a kind of grape rice crust.
3. a kind of grape rice crust according to claim 1, which is characterized in that the production of grape juice is as follows: by fresh Portugal
Grape are cleaned, and peeling, stoning are then placed in fruit juice mixer juicing, obtain grape juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910633158.5A CN110269191A (en) | 2019-07-02 | 2019-07-02 | A kind of grape rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910633158.5A CN110269191A (en) | 2019-07-02 | 2019-07-02 | A kind of grape rice crust |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110269191A true CN110269191A (en) | 2019-09-24 |
Family
ID=67964464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910633158.5A Pending CN110269191A (en) | 2019-07-02 | 2019-07-02 | A kind of grape rice crust |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110269191A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700226A (en) * | 2020-06-30 | 2020-09-25 | 贵州坤卓科技发展有限公司 | Preparation method of selenium-rich rice crust food |
| CN115769879A (en) * | 2022-12-30 | 2023-03-10 | 安顺市农业科学院 | Making method of sweet potato rice crusts with red cores |
-
2019
- 2019-07-02 CN CN201910633158.5A patent/CN110269191A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700226A (en) * | 2020-06-30 | 2020-09-25 | 贵州坤卓科技发展有限公司 | Preparation method of selenium-rich rice crust food |
| CN115769879A (en) * | 2022-12-30 | 2023-03-10 | 安顺市农业科学院 | Making method of sweet potato rice crusts with red cores |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |