CN111149834A - Highland barley fried rice cake and preparation method thereof - Google Patents
Highland barley fried rice cake and preparation method thereof Download PDFInfo
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- CN111149834A CN111149834A CN202010060546.1A CN202010060546A CN111149834A CN 111149834 A CN111149834 A CN 111149834A CN 202010060546 A CN202010060546 A CN 202010060546A CN 111149834 A CN111149834 A CN 111149834A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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Abstract
The invention relates to a highland barley fried rice cake which is prepared from the following raw materials, by weight, 500-600 parts of highland barley, 300-400 parts of sweet buckwheat, 20-30 parts of baking soda, 15-25 parts of xylan alcohol, 20-30 parts of α -amylase, 50-100 parts of egg yolk, 80-120 parts of honey, 50-100 parts of sweet tea tree leaf extract, 10-20 parts of sweet wine yeast and 20-40 parts of salt.
Description
Technical Field
The invention relates to highland barley food, belongs to the technical field of highland barley food, and particularly relates to a highland barley fried rice cake; meanwhile, the invention also discloses a preparation method of the highland barley fried rice cake.
Background
The highland barley is called naked barley, rice barley, highland barley and common barley, is a special type of the barley, is called naked barley because the inner and outer glumes are separated from the glumes and the grains are naked, and is divided according to the grain colors and comprises green highland barley (dark green highland barley), black highland barley, yellow highland barley, purple highland barley, white highland barley and the like, wherein the nutritional ingredients of each highland barley are different, the highland barley is a special type of the barley, has higher nutritional ingredients than rice, wheat and corn, is a crop for eating, feeding, brewing and medicinal purposes, has the characteristics of high protein, high fiber, high fat, low vitamin and the like in grain crops, has the protein content of 6.35-21.00 percent, the average value of 11.31 percent, higher content than the wheat, the highland barley, corn, the starch content of 40.54-67.68 percent, the average value of 59.25 percent, generally contains 74-78 percent amylopectin, has the fat content of nearly as high as 100.3 percent, has the average value of low sugar content as high as well as low as high as vitamin C, high as low as high as vitamin, high as vitamin C as high as low as vitamin, high as low as vitamin C, high as low as vitamin, high as vitamin, high as vitamin C, high as low as vitamin, high as vitamin C, high as low as high as vitamin C, high as low as vitamin C, high as low as vitamin C, high as.
In the modern society, workers have compact rhythm, and especially in the morning, due to factors such as tight time, long distance, poor road conditions and the like, a plurality of workers can only buy time-saving fast food as breakfast, wherein the fried food is the most popular of most workers, especially young people, such as fried bread sticks, pancakes, pangolins and the like, but the fried food adopts rice flour as a raw material, is generally vegetable oil, has high calorie and contains a large amount of fat, grease, heat and the like, and the current workers are in sub-health state due to working busy, stay up in work, stay up in night, have little exercise amount, irregular diet, excessive smoking and drinking, eat unhealthy food for a long time and the like, and are mostly in sub-health state and have low immune function, and many people also have diseases such as 'three highs', fatty liver, cardiovascular diseases, high blood concentration, intestinal tract diseases and the like.
Meanwhile, some patients with 'three highs', fatty liver, cardiovascular diseases and the like cannot take high-calorie food, so that the fried food cannot meet the desire of mouth and tongue, and is particularly unacceptable for people who like the fried food.
Therefore, a low-calorie, low-sugar green and healthy fried food needs to be designed to meet the needs of the people.
Disclosure of Invention
Based on the technical problems, the invention provides the highland barley fried rice cake which takes highland barley and sweet buckwheat as main raw materials, is rich in abundant nutrient substances, low in heat, low in sugar content, strong in fragrance, crisp and sweet in taste, fresh and cool in taste, not greasy, easy to digest, and has the health-care functions of reducing blood fat, blood pressure and blood sugar, softening blood vessels, tonifying lung and kidney, protecting liver, invigorating stomach and spleen, nourishing and building body, replenishing vital essence and improving eyesight, resisting cancer, resisting fatigue, resisting aging and resisting arteriosclerosis.
The technical scheme adopted by the invention is as follows:
the highland barley fried rice cake is prepared from 500-600 parts by weight of highland barley, 300-400 parts by weight of sweet buckwheat, 20-30 parts by weight of baking soda, 15-25 parts by weight of xylan alcohol, α -amylase 20-30 parts by weight, 50-100 parts by weight of egg yolk, 80-120 parts by weight of honey, 50-100 parts by weight of sweet tea tree leaf extract, 10-20 parts by weight of sweet distiller's yeast and 20-40 parts by weight of salt.
The highland barley fried rice cake is prepared from the following raw materials, by weight, 550 parts of highland barley, 350 parts of sweet buckwheat, 25 parts of baking soda, 20 parts of xylan alcohol, 25 parts of α -amylase, 80 parts of egg yolk, 100 parts of honey, 80 parts of sweet tea tree leaf extract, 15 parts of sweet distiller's yeast and 30 parts of salt.
Compared with the prior art, the invention has the following beneficial effects:
1. the product is prepared by taking highland barley and sweet buckwheat as main raw materials, adding egg yolk, honey and sweet tea tree leaf extract to increase sweetness, color and nutrient substances of the product, and adding no additive or sugar, so that the product has golden surface, strong highland barley fragrance and buckwheat fragrance, crisp and sweet taste, no greasy taste after long-term eating, complete color, fragrance and taste, and long-term use.
2. The product is prepared by taking highland barley and sweet buckwheat as main raw materials, contains a large amount of protein, dietary fiber, vitamin, oleic acid, linoleic acid, linolenic acid, compound vitamin, trace elements, amino acid, phenolic compounds, flavonoid compounds, β -glucan, GABA (gamma-aminobutyric acid) and the like, has high nutritive value and high food therapy effect, has the health care functions of reducing blood fat, blood pressure, blood sugar, softening blood vessels, tonifying lung and kidney, protecting liver, invigorating stomach and nourishing spleen, nourishing and building body, benefiting essence and improving eyesight, resisting cancer, resisting fatigue, resisting aging, resisting arteriosclerosis and the like, can effectively prevent and treat diseases such as low immunity, hypertension, hyperlipidemia, cardiovascular diseases, gastrointestinal diseases, respiratory diseases, arteriosclerosis, heart diseases, thrombophlebitis, fatty liver and the like, is a green, healthy, low-sugar and low-calorie health care food, and is suitable for being eaten by broad eaters.
Meanwhile, the invention also discloses a preparation method of the highland barley fried rice cake, which comprises the following steps:
a, taking 500-600 parts of highland barley and 300-400 parts of sweet buckwheat, cleaning, peeling, mixing, and crushing to 30-50 meshes to obtain mixed embryo milk grains;
b, cleaning sweet tea tree leaves, draining, putting into a cooking pot, introducing purified water until the sweet tea tree leaves are covered by the pot, taking 5-10 cm, cooking for 40-50 min, and cooking at 80-95 ℃;
c, centrifuging the cooked material, filtering, decolorizing and cooling the centrifuged solution to obtain sweet tea tree leaf extract solution;
d, adding 50-100 parts of egg yolk and 80-120 parts of honey into the sweet tea tree leaf extract solution, and mixing and stirring uniformly to obtain a nutrient solution;
e, adding 15-25 parts of xylan, 20-30 parts of α -amylase, 10-20 parts of sweet distiller's yeast, 20-30 parts of baking soda and 20-40 parts of salt into the nutrient solution together with the mixed embryo milk particles, adding a proper amount of purified water, uniformly stirring until the raw materials form a dough shape, and standing for 15-30 min to obtain a dough starting material;
f, taking out the leavening raw materials to a sealed fermentation container for fermentation, wherein the fermentation temperature is 28-32 ℃, and the fermentation time is 50-60 min;
g, taking out the fermented dough starting material to a dough kneading machine for kneading dough for 3-5 min, standing for 15-30 min, repeating the operation for 3-4 times, cutting the dough after finishing kneading, and cutting the dough into cake or blocky dough cakes with the thickness of 2-3 cm;
and H, putting the cake or the blocky flour cake into peony seed oil at 90-95 ℃ for frying until the cake or blocky flour cake has fragrance and golden surface, fishing out, spraying a little black sesame, draining, cooling, and carrying out aseptic packaging to obtain a finished product of the highland barley fried rice cake.
In the method, the purified water is obtained by sterilizing and distilling alpine snow water or spring water.
The highland barley green health food is crisp, sweet and fragrant, fresh and cool in taste and free of greasy feeling, has all the characteristics of the highland barley green health food, and has a good food therapy health effect.
Detailed Description
All features disclosed in this specification may be combined in any combination, except features and/or steps that are mutually exclusive.
The present invention will be described in detail with reference to examples.
The embodiment discloses a highland barley fried rice cake which is prepared from the following raw materials in parts by weight:
500-600 parts of highland barley, 300-400 parts of sweet buckwheat, 20-30 parts of baking soda, 15-25 parts of xylan alcohol, 20-30 parts of α -amylase, 50-100 parts of egg yolk, 80-120 parts of honey, 50-100 parts of sweet tea tree leaf extract, 10-20 parts of sweet distiller's yeast and 20-40 parts of salt.
The main raw material components in this example were analyzed as follows:
highland barley, see background section.
The sweet buckwheat is rich in beneficial components such as protein, dietary fiber, aspartic acid, lysine, tryptophan, arginine, oleic acid, linoleic acid, gamma-linoleic acid, carbohydrate, flavonoid compounds, vitamins, trace elements and the like, and has the effects of preventing and treating hepatitis and arthritis, resisting tumors, relieving asthma, resisting oxidation activity, reducing blood fat and blood sugar, preventing and treating atherosclerosis, reducing cholesterol and the like.
The yolk is rich in beneficial components such as protein, cholesterol, fat, lecithin, vitamins, iron, calcium, potassium, lutein, zeaxanthin and the like, has the effects of improving immunity, resisting oxidation, protecting eyes, protecting heart and arterial blood vessels, preventing cancer, delaying aging, beautifying and the like, is only used as an emulsifier, improving gluten strength, enhancing color, improving taste and the like due to the fact that the yolk contains the cholesterol and the fat, supplements nutrient substances such as the lecithin, the lutein and the zeaxanthin which are another factors needing to be added into the yolk in consideration, and has little content after the cholesterol and the fat are degraded by beneficial substances such as linoleic acid, gamma-linoleic acid and the like in the highland barley and the sweet buckwheat due to the fact that the yolk contains the cholesterol and the fat.
The honey is rich in a large amount of minerals, vitamins, proteins, amino acids, carbohydrates, amylase, catalytic enzyme, phosphatase, glucose oxidase, dextrin, colloid, inositol, acetyl bile and the like, and the wild honey does not contain sucrose and is suitable for patients with hyperglycemia and hyperlipidemia.
The sweet tea tree leaf extract is an oval leaf extract of sweet tea trees, has no sawteeth on the edge, tastes sweet, does not contain sugar, belongs to natural sweet plants, is rich in beneficial substances such as lysine, flavone, tea polyphenol, rubusoside, selenium, germanium, vitamin C and the like, and has the effects of preventing and treating hyperlipidemia, hypertension, diabetes, obesity, cancer, gastrointestinal diseases and other symptoms. The leaves of the sweet tea trees added into the product can be used as raw materials rich in nutrient substances and can also be used as a natural sweetener without sugar, so that the product is not added with excessive other sugar and heat while the sweetness is increased.
Baking soda, xylan, α -amylase, sweet wine yeast and salt are used as common food additives and will not be described in detail herein.
In conclusion, the product has strong fragrance and crisp and sweet taste due to the raw materials and the synergistic effect thereof, has low fat, sugar and calorie contents, unique taste, and rich nutrition, has effects in reducing blood lipid, blood pressure and blood sugar, softening blood vessel, invigorating lung and kidney, protecting liver, invigorating stomach and spleen, nourishing and strengthening body constitution, replenishing vital essence and improving eyesight, resisting cancer, relieving fatigue, resisting aging, and resisting arteriosclerosis, the health-care food can effectively prevent and treat diseases such as low immunity, hypertension, hyperlipidemia, cardiovascular diseases, gastrointestinal diseases, respiratory diseases, arteriosclerosis, heart diseases, thrombophlebitis, fatty liver and the like, is suitable for patients with physical weakness, low immunity, hypertension, hyperlipidemia, diabetes, fatty liver, cardiovascular diseases, obesity and the like, and is a green health-care food for the whole people, and is suitable for being eaten by people of all ages, office workers, pregnant women and the like.
Meanwhile, the invention also discloses a preparation method of the highland barley fried rice cake, which is characterized by comprising the following steps:
a, taking 500-600 parts of highland barley and 300-400 parts of sweet buckwheat, cleaning, peeling, mixing, and crushing to 30-50 meshes to obtain mixed embryo milk grains;
b, cleaning sweet tea tree leaves, draining, putting into a cooking pot, introducing purified water until the sweet tea tree leaves are covered by the pot, taking 5-10 cm, cooking for 40-50 min, and cooking at 80-95 ℃;
c, centrifuging the cooked material, filtering, decolorizing and cooling the centrifuged solution to obtain sweet tea tree leaf extract solution;
d, adding 50-100 parts of egg yolk and 80-120 parts of honey into the sweet tea tree leaf extract solution, and mixing and stirring uniformly to obtain a nutrient solution;
e, adding 15-25 parts of xylan, 20-30 parts of α -amylase, 10-20 parts of sweet distiller's yeast, 20-30 parts of baking soda and 20-40 parts of salt into the nutrient solution together with the mixed embryo milk particles, adding a proper amount of purified water, uniformly stirring until the raw materials form a dough shape, and standing for 15-30 min to obtain a dough starting material;
f, taking out the leavening raw materials to a sealed fermentation container for fermentation, wherein the fermentation temperature is 28-32 ℃, and the fermentation time is 50-60 min;
g, taking out the fermented dough starting material to a dough kneading machine for kneading dough for 3-5 min, standing for 15-30 min, repeating the operation for 3-4 times, cutting the dough after finishing kneading, and cutting the dough into cake or blocky dough cakes with the thickness of 2-3 cm;
and H, putting the cake or the blocky flour cake into peony seed oil at 90-95 ℃ for frying until the cake or blocky flour cake has fragrance and golden surface, fishing out, spraying a little black sesame, draining, cooling, and carrying out aseptic packaging to obtain a finished product of the highland barley fried rice cake.
In the method, the purified water is obtained by sterilizing and distilling alpine snow water or spring water.
The preparation method has simple process flow, can retain the beneficial components of the raw materials, utilizes the peony seed oil for frying, does not introduce fat and sugar, and the prepared product has the characteristics, also has the fragrance of the peony seed oil and a large amount of beneficial substances, so that the product is more delicious and healthy.
The present invention will be described in detail below with reference to specific data and parameters by way of specific examples.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The highland barley fried rice cake is prepared from the following raw materials, by weight, 550 parts of highland barley, 350 parts of sweet buckwheat, 25 parts of baking soda, 20 parts of xylan alcohol, 25 parts of α -amylase, 80 parts of egg yolk, 100 parts of honey, 80 parts of sweet tea tree leaf extract, 15 parts of sweet distiller's yeast and 30 parts of salt.
The highland barley fried rice cake is prepared by the following preparation method, and the preparation method comprises the following steps:
a, taking 550 parts of highland barley and 350 parts of sweet buckwheat, cleaning, peeling, mixing, and then crushing to 40 meshes to obtain mixed embryo milk granules; the highland barley is selected from highland barley with altitude above 2000m in Tibet region, and the highland barley can be selected from one or more of purple highland barley, black highland barley, green highland barley, yellow highland barley, white highland barley, etc.
B, cleaning sweet tea tree leaves, draining, putting into a cooking pot, introducing purified water until the sweet tea tree leaves cover to 8cm, cooking for 45min at the cooking temperature of 90 ℃;
c, centrifuging the cooked material, filtering, decolorizing and cooling the centrifuged solution to obtain sweet tea tree leaf extract solution; filtering with food grade diatomite, and decolorizing with activated carbon.
D, adding 80 parts of egg yolk and 100 parts of honey into the sweet tea tree leaf extract solution, and mixing and stirring uniformly to obtain a nutrient solution; the yolk may be previously stirred using a whisk to render the yolk a homogeneous liquid. The honey is preferably natural pollution-free wild honey.
And E, adding 20 parts of xylan alcohol, 25 parts of α -amylase, 15 parts of sweet distiller's yeast, 25 parts of baking soda and 30 parts of salt into the nutrient solution together with the mixed embryo milk particles, adding a proper amount of purified water, uniformly stirring until the raw materials form dough, standing for 25min to obtain a leavened dough raw material, wherein the adding amount of the salt can be adjusted according to needs, is mainly for enhancing the taste, but can ensure that the final product has a full salt taste, and the special taste slightly salty in the sweet is formed by combining the sweet taste of the product.
F, taking out the leavening raw materials to a sealed fermentation container for fermentation at the fermentation temperature of 30 ℃ for 55 min;
g, taking out the fermented dough starting material to a dough kneading machine, kneading for 4min, standing for 25min, repeating the operation for 4 times, cutting the dough after finishing kneading, and cutting the dough into cakes or blocky dough cakes with the thickness of 3 cm; the cake can be made into other shapes such as flower shape, animal shape, cartoon character shape, etc. according to the requirement, so as to meet the requirements of young people, children, etc.
H, putting the cake or the blocky flour cake into 92 ℃ peony seed oil, frying until the cake has fragrance and golden surface, fishing out, spraying a little black sesame, draining, cooling, and carrying out aseptic packaging to obtain the highland barley fried rice cake finished product.
In the preparation method, the purified water is obtained by sterilizing and distilling alpine snow water or spring water.
The above description is an embodiment of the present invention. The present invention is not limited to the above embodiments, and any structural changes made under the teaching of the present invention shall fall within the protection scope of the present invention, which is similar or similar to the technical solutions of the present invention.
Claims (4)
1. The highland barley fried rice cake is characterized by being prepared from the following raw materials in parts by weight:
500-600 parts of highland barley, 300-400 parts of sweet buckwheat, 20-30 parts of baking soda, 15-25 parts of xylan alcohol, 20-30 parts of α -amylase, 50-100 parts of egg yolk, 80-120 parts of honey, 50-100 parts of sweet tea tree leaf extract, 10-20 parts of sweet distiller's yeast and 20-40 parts of salt.
2. The highland barley fried rice cake as claimed in claim 1, which is prepared from the following raw materials in parts by weight:
550 parts of highland barley, 350 parts of sweet buckwheat, 25 parts of baking soda, 20 parts of xylan alcohol, α -amylase, 80 parts of egg yolk, 100 parts of honey, 80 parts of sweet tea tree leaf extract, 15 parts of sweet distiller's yeast and 30 parts of salt.
3. A preparation method of highland barley fried rice cakes is characterized by comprising the following steps:
a, taking 500-600 parts of highland barley and 300-400 parts of sweet buckwheat, cleaning, peeling, mixing, and crushing to 30-50 meshes to obtain mixed embryo milk grains;
b, cleaning sweet tea tree leaves, draining, putting into a cooking pot, introducing purified water until the sweet tea tree leaves are covered by the pot, taking 5-10 cm, cooking for 40-50 min, and cooking at 80-95 ℃;
c, centrifuging the cooked material, filtering, decolorizing and cooling the centrifuged solution to obtain sweet tea tree leaf extract solution;
d, adding 50-100 parts of egg yolk and 80-120 parts of honey into the sweet tea tree leaf extract solution, and mixing and stirring uniformly to obtain a nutrient solution;
e, adding 15-25 parts of xylan, 20-30 parts of α -amylase, 10-20 parts of sweet distiller's yeast, 20-30 parts of baking soda and 20-40 parts of salt into the nutrient solution together with the mixed embryo milk particles, adding a proper amount of purified water, uniformly stirring until the raw materials form a dough shape, and standing for 15-30 min to obtain a dough starting material;
f, taking out the leavening raw materials to a sealed fermentation container for fermentation, wherein the fermentation temperature is 28-32 ℃, and the fermentation time is 50-60 min;
g, taking out the fermented dough starting material to a dough kneading machine for kneading dough for 3-5 min, standing for 15-30 min, repeating the operation for 3-4 times, cutting the dough after finishing kneading, and cutting the dough into cake or blocky dough cakes with the thickness of 2-3 cm;
and H, putting the cake or the blocky flour cake into peony seed oil at 90-95 ℃ for frying until the cake or blocky flour cake has fragrance and golden surface, fishing out, spraying a little black sesame, draining, cooling, and carrying out aseptic packaging to obtain a finished product of the highland barley fried rice cake.
4. The method according to claim 3, wherein the purified water is obtained by sterilizing and distilling mountain snow water or mountain spring water.
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| CN202010060546.1A CN111149834A (en) | 2020-01-19 | 2020-01-19 | Highland barley fried rice cake and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186617A (en) * | 1997-12-31 | 1998-07-08 | 胡永斌 | Fried and baked food series of highland barley |
| CN102940003A (en) * | 2012-11-15 | 2013-02-27 | 李刚 | Aluminum-free fried bread stick and manufacturing method thereof |
| CN106665748A (en) * | 2016-12-20 | 2017-05-17 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Making method of rice cake |
| CN110402987A (en) * | 2019-07-12 | 2019-11-05 | 广西科技师范学院 | A kind of anti-oxidant cake of sugar-free and preparation method thereof |
-
2020
- 2020-01-19 CN CN202010060546.1A patent/CN111149834A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1186617A (en) * | 1997-12-31 | 1998-07-08 | 胡永斌 | Fried and baked food series of highland barley |
| CN102940003A (en) * | 2012-11-15 | 2013-02-27 | 李刚 | Aluminum-free fried bread stick and manufacturing method thereof |
| CN106665748A (en) * | 2016-12-20 | 2017-05-17 | 罗城仫佬族自治县金陆地种养农民专业合作社 | Making method of rice cake |
| CN110402987A (en) * | 2019-07-12 | 2019-11-05 | 广西科技师范学院 | A kind of anti-oxidant cake of sugar-free and preparation method thereof |
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