CN111728141A - Health-care rice crust containing three kinds of potatoes and coarse cereals and processing method of health-care rice crust - Google Patents
Health-care rice crust containing three kinds of potatoes and coarse cereals and processing method of health-care rice crust Download PDFInfo
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- CN111728141A CN111728141A CN202010643557.2A CN202010643557A CN111728141A CN 111728141 A CN111728141 A CN 111728141A CN 202010643557 A CN202010643557 A CN 202010643557A CN 111728141 A CN111728141 A CN 111728141A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of food, in particular to a health-care three-wheat-coarse-cereal rice crust and a processing method thereof, wherein the health-care three-wheat-coarse-cereal rice crust comprises the following raw materials in parts by weight: 25-30 parts of rice, 15-20 parts of oat, 10-15 parts of purple sweet potato powder, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybean, 3-5 parts of potato powder and 0.3-0.5 part of tea, and comprises the following steps: A. preparing raw materials; B. extracting tea juice; C. soaking rice; D. steaming and boiling; E. cooling; F. mixing; G. tabletting and slicing; H. drying: I. frying; the blood-nourishing wheat contains high-iron zinc selenium components, has the effects of promoting hematopoiesis, nourishing blood, invigorating blood, moistening pulse, dredging pulse and stabilizing pulse and pulse, is added with tea juice in the traditional rice crust, and the tea is rich in tea phenol, catechin phosphate, vitamin E and flavone, has the effects of reducing blood fat, softening blood vessels, refreshing, clearing away heat and toxic materials, improving eyesight, eliminating stagnation and losing weight.
Description
Technical Field
The invention relates to the technical field of food, in particular to a health-care three-wheat-coarse-cereal rice crust and a processing method thereof.
Background
As is well known, the rice crust is a layer of rice grains which are coked and formed into blocks by clinging to a pot when being stewed. The main raw materials comprise rice, millet, soybean, corn flour and the like. Has the edible effects of nourishing intestines and stomach and promoting digestion. Crispy rice has become a daily snack and a variety of flavors have been developed.
The quinoa is rich in vitamins, polyphenols, flavonoids, saponins and phytosterols, and has various health effects. Quinoa has high protein, contains unsaturated fatty acids in fat of 83%, and is a low-fructose and low-glucose food capable of playing a beneficial role in glycolipid metabolism.
The blood wheat is a new high-tech wheat variety containing microelements such as high iron, zinc, selenium and the like, has the effects of nutrition, health care and disease prevention for eaters, has the effects of hematopoiesis, blood nourishing, blood circulation promoting, blood enriching, pulse moistening, pulse dredging, pulse stabilizing and pulse stabilizing, and is a special-foreign wheat with food nourishing and food therapy effects.
The invention with the prior patent number of 201310666530.5 discloses a three-wheat health-care rice crust which is prepared by adding tartary buckwheat with the effects of activating qi and soothing nerves, lowering qi and widening intestines, resisting inflammation and removing stagnation and the like, oat with the effects of tonifying spleen and qi, nourishing stomach and moisturizing intestine, tonifying deficiency and benefiting liver and wheat slices with rich nutrient components into rice and baking and the like.
But has general health care function and does not have the efficacies of refreshing and restoring consciousness, clearing heat and detoxicating.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the three-wheat-coarse-cereal health-care rice crust which has good effects of refreshing, restoring consciousness, clearing heat and removing toxicity and has an obvious health-care effect.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a health-care rice crust containing three kinds of potatoes and coarse cereals is composed of the following raw materials in parts by weight: 25-30 parts of rice, 15-20 parts of oat, 10-15 parts of purple sweet potato powder, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybean, 3-5 parts of potato powder and 0.3-0.5 part of tea.
A processing method of a health-care rice crust containing three kinds of potatoes and coarse cereals comprises the following steps:
A. preparing raw materials: preparing 25-30 parts of rice, 15-20 parts of oat, 10-15 parts of purple sweet potato powder, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybean, 3-5 parts of potato powder and 0.3-0.5 part of tea, and elutriating the rice, the oat, the quinoa, the blood wheat and the soybean;
B. tea juice extraction: infusing tea leaves in boiling water, filtering the tea leaves to obtain tea juice, and reserving 5 parts by weight of the tea juice;
C. rice soaking: cooling the tea juice obtained in the above steps to 20-40 ℃, and then pouring rice, oat, quinoa, blood wheat and soybean into the tea juice to soak for 30-50 minutes;
D. and (3) cooking: steaming the soaked rice, oat, quinoa, blood wheat and soybean at normal pressure, wherein the hardness of the rice, oat, quinoa, blood wheat and soybean is moderate;
E. and (3) cooling: naturally cooling the cooked rice, oat, quinoa, blood wheat and soybean to emit water vapor;
F. mixing: pouring the steamed rice, oat, quinoa, blood wheat and soybean together with the purple potato powder, the reserved tea juice and the auxiliary lard into a dough mixer to be mixed and stirred uniformly;
G. tabletting and slicing: making the dough uniformly mixed in the steps into 5mm slices by using a tablet machine, and then cutting the slices into 4 x 5cm rectangular structures;
H. drying: putting the dough sheets cut into the rectangular structure into a drying machine, and drying for 4-6 minutes at the temperature of 100-130 ℃ so as to shape the dough sheets;
I. frying: and (3) frying the rectangular dough sheet obtained in the step in vegetable oil for 2-3 minutes at the oil temperature of 190-.
Preferably, in the step D, the soybeans are cooked separately, and the rice, the oat, the quinoa and the blood wheat are cooked simultaneously.
Preferably, in the step F, the flour-mixing machine pulverizes and uniformly mixes the granular rice, oat, quinoa, blood wheat and soybean to make dough.
Preferably, in the step B, the filtered tea leaves can be mashed and put into a dough mixer together for mixing.
Preferably, in the step H, the moisture content of the dried dough sheet is lower than 10%.
Preferably, in step I, the frying process requires fast forward and fast forward.
(III) advantageous effects
Compared with the prior art, the invention provides the health-care three-wheat-coarse-cereal rice crust and the processing method thereof, and the health-care three-wheat-coarse-cereal rice crust has the following beneficial effects:
1. the health rice crust comprises high ferrum, zinc and selenium components, and has effects of promoting hematopoiesis, nourishing blood, promoting blood circulation, replenishing blood, moistening pulse, dredging, stabilizing pulse and regulating pulse;
2. the health rice crust is prepared by adding tea juice into conventional rice crust, and the tea is rich in tea phenol, catechin phosphate, vitamin E and flavone, and has effects of reducing blood lipid, softening blood vessel, refreshing brain, clearing away heat and toxic materials, improving eyesight, eliminating food stagnation and reducing weight.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a health-care rice crust containing three kinds of potatoes and coarse cereals is composed of the following raw materials in parts by weight: 25 parts of rice, 15 parts of oat, 15 parts of purple sweet potato powder, 15 parts of quinoa, 15 parts of blood wheat, 5 parts of soybean, 5 parts of potato powder and 0.5 part of tea.
A processing method of a health-care rice crust containing three kinds of potatoes and coarse cereals comprises the following steps:
A. preparing raw materials: preparing 25 parts of rice, 15 parts of oat, 15 parts of purple sweet potato powder, 15 parts of quinoa, 15 parts of blood wheat, 5 parts of soybean, 5 parts of potato powder and 0.5 part of tea, and washing the rice, the oat, the quinoa, the blood wheat and the soybean;
B. tea juice extraction: infusing tea leaves in boiling water, filtering the tea leaves to obtain tea juice, and reserving 5 parts by weight of the tea juice;
C. rice soaking: cooling the tea juice obtained in the above step to 20 ℃, and then pouring the rice, the oat, the quinoa, the blood wheat and the soybean into the tea juice to soak for 30 minutes;
D. and (3) cooking: steaming the soaked rice, oat, quinoa, blood wheat and soybean at normal pressure, wherein the hardness of the rice, oat, quinoa, blood wheat and soybean is moderate, the soybean is steamed and boiled separately, and the rice, oat, quinoa and blood wheat are steamed and boiled simultaneously;
E. and (3) cooling: naturally cooling the cooked rice, oat, quinoa, blood wheat and soybean, and emitting water vapor without further softening, sticking to dough and sticking to flaking tools;
F. mixing: pouring the steamed rice, the oat, the quinoa, the blood wheat and the soybean together with the purple sweet potato powder, the reserved tea juice and 0.5 part by weight of the auxiliary lard into a dough mixer, mixing and stirring uniformly, and mashing the granular rice, the oat, the quinoa, the blood wheat and the soybean by the dough mixer, mixing uniformly and kneading into dough;
G. tabletting and slicing: making the dough uniformly mixed in the steps into 5mm slices by using a tablet machine, and then cutting the slices into 4 x 5cm rectangular structures;
H. drying: putting the dough sheet cut into a rectangular structure into a dryer, and drying for 4 minutes at 100 ℃ to shape the dough sheet, wherein the water content of the dried dough sheet is lower than 10%;
I. frying: and (3) frying the rectangular dough sheets obtained in the steps in vegetable oil for 2 minutes at the oil temperature of 190 ℃ to obtain finished products, wherein the frying needs to be fast forward and fast out, and the loss of nutrient components in the tea leaves is prevented.
Example 2:
a health-care rice crust containing three kinds of potatoes and coarse cereals is composed of the following raw materials in parts by weight: 30 parts of rice, 15 parts of oat, 10 parts of purple sweet potato powder, 10 parts of quinoa, 10 parts of blood wheat, 10 parts of soybean, 5 parts of potato powder and 0.3 part of tea.
A processing method of a health-care rice crust containing three kinds of potatoes and coarse cereals comprises the following steps:
A. preparing raw materials: preparing 30 parts of rice, 15 parts of oat, 10 parts of purple sweet potato powder, 10 parts of quinoa, 10 parts of blood wheat, 10 parts of soybean, 5 parts of potato powder and 0.3 part of tea, and washing the rice, the oat, the quinoa, the blood wheat and the soybean;
B. tea juice extraction: infusing tea leaves in boiling water, filtering the tea leaves to obtain tea juice, and reserving 5 parts by weight of the tea juice;
C. rice soaking: cooling the tea juice obtained in the above step to 30 ℃, and then pouring the rice, the oat, the quinoa, the blood wheat and the soybean into the tea juice to soak for 40 minutes;
D. and (3) cooking: steaming the soaked rice, oat, quinoa, blood wheat and soybean at normal pressure, wherein the hardness of the rice, oat, quinoa, blood wheat and soybean is moderate, the soybean is steamed and boiled separately, and the rice, oat, quinoa and blood wheat are steamed and boiled simultaneously;
E. and (3) cooling: naturally cooling the cooked rice, oat, quinoa, blood wheat and soybean, and emitting water vapor without further softening, sticking to dough and sticking to flaking tools;
F. mixing: pouring the steamed rice, the oat, the quinoa, the blood wheat and the soybean together with the purple sweet potato powder, the reserved tea juice and 0.5 part by weight of the auxiliary lard into a dough mixer, mixing and stirring uniformly, and mashing the granular rice, the oat, the quinoa, the blood wheat and the soybean by the dough mixer, mixing uniformly and kneading into dough;
G. tabletting and slicing: making the dough uniformly mixed in the steps into 5mm slices by using a tablet machine, and then cutting the slices into 4 x 5cm rectangular structures;
H. drying: putting the dough sheet cut into a rectangular structure into a dryer, and drying for 4 minutes at 105 ℃ to shape the dough sheet, wherein the water content of the dried dough sheet is lower than 10%;
I. frying: and (3) frying the rectangular dough sheets obtained in the steps in vegetable oil for 2 minutes at the oil temperature of 200 ℃ to obtain finished products, wherein the frying needs fast forward and fast discharging, and the loss of nutrient components in the tea leaves is prevented.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The three-wheat coarse cereal health-care rice crust is characterized by comprising the following raw materials in parts by weight: 25-30 parts of rice, 15-20 parts of oat, 10-15 parts of purple sweet potato powder, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybean, 3-5 parts of potato powder and 0.3-0.5 part of tea.
2. A processing method of a three-wheat coarse cereal health-care rice crust is characterized by comprising the following steps:
A. preparing raw materials: preparing 25-30 parts of rice, 15-20 parts of oat, 10-15 parts of purple sweet potato powder, 10-15 parts of quinoa, 10-15 parts of blood wheat, 5-10 parts of soybean, 3-5 parts of potato powder and 0.3-0.5 part of tea, and elutriating the rice, the oat, the quinoa, the blood wheat and the soybean;
B. tea juice extraction: infusing tea leaves in boiling water, filtering the tea leaves to obtain tea juice, and reserving 5 parts by weight of the tea juice;
C. rice soaking: cooling the tea juice obtained in the above steps to 20-40 ℃, and then pouring rice, oat, quinoa, blood wheat and soybean into the tea juice to soak for 30-50 minutes;
D. and (3) cooking: steaming the soaked rice, oat, quinoa, blood wheat and soybean at normal pressure, wherein the hardness of the rice, oat, quinoa, blood wheat and soybean is moderate;
E. and (3) cooling: naturally cooling the cooked rice, oat, quinoa, blood wheat and soybean to emit water vapor;
F. mixing: pouring the steamed rice, oat, quinoa, blood wheat and soybean together with the purple potato powder, the reserved tea juice and the auxiliary lard into a dough mixer to be mixed and stirred uniformly;
G. tabletting and slicing: making the dough uniformly mixed in the steps into 5mm slices by using a tablet machine, and then cutting the slices into 4 x 5cm rectangular structures;
H. drying: putting the dough sheets cut into the rectangular structure into a drying machine, and drying for 4-6 minutes at the temperature of 100-130 ℃ so as to shape the dough sheets;
I. frying: and (3) frying the rectangular dough sheet obtained in the step in vegetable oil for 2-3 minutes at the oil temperature of 190-.
3. The processing method of the three-wheat-grain health-care rice crust as claimed in claim 2, wherein in the step D, the soybeans are cooked separately, and the rice, the oats, the quinoa and the blood wheat are cooked simultaneously.
4. The processing method of the three-wheat-grain health-care rice crust as claimed in claim 2, wherein in the step F, the flour-mixing machine is used for mashing the granular rice, the oat, the quinoa, the blood wheat and the soybean, mixing the mashed rice, the oat, the quinoa, the blood wheat and the soybean uniformly and kneading the mixture into dough.
5. The processing method of the health-care rice crust with three kinds of potatoes and coarse cereals as claimed in claim 2, wherein in the step B, the filtered tea leaves can be smashed and put into a dough mixer together for mixing.
6. The processing method of the three-wheat-grain health-care rice crust as claimed in claim 2, wherein in the step H, the moisture content of the dried dough sheet is lower than 10%.
7. The processing method of the health-care three-wheat-grain rice crust as claimed in claim 2, wherein in the step I, the frying process needs to be fast-forwarding and fast-discharging.
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| CN113412909A (en) * | 2021-07-01 | 2021-09-21 | 四川大学 | Medical health-preserving tartary buckwheat food and preparation method thereof |
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| CN103783402A (en) * | 2014-01-23 | 2014-05-14 | 来峰刚 | Blood wheat rice crust |
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