CN103947932A - Preparation method of kiwi fruit flavor rice crust - Google Patents
Preparation method of kiwi fruit flavor rice crust Download PDFInfo
- Publication number
- CN103947932A CN103947932A CN201410164220.8A CN201410164220A CN103947932A CN 103947932 A CN103947932 A CN 103947932A CN 201410164220 A CN201410164220 A CN 201410164220A CN 103947932 A CN103947932 A CN 103947932A
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- Prior art keywords
- kiwi berry
- raw material
- preparation
- powder
- rice
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 54
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 40
- 235000009566 rice Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000008369 fruit flavor Substances 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 244000075850 Avena orientalis Species 0.000 claims abstract description 9
- 235000021329 brown rice Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 38
- 235000021028 berry Nutrition 0.000 claims description 38
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000010813 municipal solid waste Substances 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 abstract 2
- 229940081974 saccharin Drugs 0.000 abstract 2
- 235000019204 saccharin Nutrition 0.000 abstract 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 238000003801 milling Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection 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
- 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
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)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of kiwi fruit flavor rice crust. The preparation method comprises the following steps: 1) processing kiwi fruits into powder; 2) respectively grinding oats and brown rice into oat powder and brown rice powder; 3) mixing the powdery kiwi fruit, the oat powder and the brown rice powder, then adding crushed ice obtained by crushing ice blocks frozen from water, fresh milk, honey, saccharin and potassium sorbate, and stirring to obtain a dough raw material, wherein the dough raw material contains the following components in percentage by weight: 45-55% of powdery kiwi fruit, 1-5% of fresh milk, 10-20% of oat powder, 5-15% of brown rice powder, 1-5% of honey, 0.2-0.5% of potassium sorbate, 5-15% of crushed ice and 0.2-0.5% of saccharin; and 4) compacting dough prepared from the step 3) in a die, slicing and baking in an oven. The prepared kiwi fruit flavor rice crust disclosed by the invention has the characteristics of simple preparation, rich nutrition and unique flavor.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically refer to a kind of preparation method of Kiwi berry rice crust.
Background technology
Crispy rice is the pot foods that liked by consumers in general at present, the multiple products such as existing rice crust, millet crisp crust, soybean crisp crust, and batching mainly forms with rice or Noodles, starch and flavor seasoning.Crispy rice instant, be easy to digestion, both can become leisure food, can become dining table delicacies again.
Along with growth in the living standard, people improve constantly the requirement of daily bread, be particular about peculiar flavour and the mouthfeel of also pursuing food in balanced in nutrition, crispy rice is in the market less because of raw material variety, and nutritive value has certain limitation, easily causes more nutritive loss in the manufacturing process of crispy rice, lack unique local flavor, the problems such as it is harder that some crispy rice also exists mouthfeel in addition, and taste is inhomogeneous, preparation method is also comparatively complicated.
Summary of the invention
The technical problem to be solved in the present invention is to overcome the shortcoming of above prior art: provide a kind of existing abundant nutrition to have again the preparation method of peculiar flavour and the better Kiwi berry rice crust of mouthfeel.
For solving the problems of the technologies described above, technical scheme provided by the invention is:
A preparation method for Kiwi berry rice crust, it comprises the following steps:
1) first by fresh Kiwi berry peeling, be cut into the kiwifruit piece of 10～20 millimeters thick, then the citric acid solution that is 0.4～1.0g/l by concentration soaks 5～10 minutes, taking-up drains, it is under the condition of-20 ℃～0 ℃ freezing 2～3 hours that kiwifruit piece is placed in to temperature, and the Kiwi berry lump after freezing is broken into Powdered;
2) oat, brown rice are milled into respectively to oatmeal, coarse rice powder;
3) by step 1) the pulverous Kiwi berry and the step 2 that make) oatmeal, the coarse rice powder that make together mix, then add trash ice, fresh milk, honey, asccharin, potassium sorbate that the ice cube that is frozen into by water is broken into, stir into dough raw material; The percentage by weight of described each component of dough raw material is: pulverous Kiwi berry 45～55%, fresh milk 1～5%, oatmeal 10～20%, coarse rice powder 5～15%, honey 1～5%, potassium sorbate 0.2～0.5%, trash ice 5～15%, asccharin 0.2～0.5%;
4) by step 3) the dough raw material that makes is pressed into compacting in food die, is cut into thickness and is the sheet of 2～3 millimeters, then puts into the baking box baking 5～10 minutes of 200 ℃～210 ℃;
5) vacuum packaging.
Further, the percentage by weight of described each component of dough raw material is: pulverous Kiwi berry 48～52%, fresh milk 2～4%, oatmeal 13～18%, coarse rice powder 8～13%, honey 2～5%, potassium sorbate 0.3～0.4%, trash ice 9～14%, asccharin 0.3～0.4%.
Step 1) in, by the object of citric acid solution immersion treatment, be sterilization, anti-oxidant.
The invention has the beneficial effects as follows: the Kiwi berry rice crust of making according to method of the present invention can farthest keep original local flavor and the nutritional labeling of Kiwi berry, by the formula of science of the present invention and the synergy between rational technique, the nutrition leak of Kiwi berry in preparation process and the change of local flavor have effectively been avoided, the present invention is directed to the nutrition leak degree of Kiwi berry in preparation process, in order to make Kiwi berry keep original local flavor and nutritional labeling in becoming crispy rice process making Powdered and last baking, the present invention adopts freezing rear directly the smashing of Kiwi berry is made to pulverous mode and provided Kiwi berry and the selection of the science of other components and proportioning.
The Kiwi berry rice crust mouthfeel of making according to method of the present invention is better, the present invention adopts trash ice to replace water and face, trash ice temperature is low, can not there is thermal denaturation in the protein in oatmeal and coarse rice powder, thereby form more and stronger gluten, starch can not expand gelatinization at low temperatures, and the dough raw material of formation is solid, toughness is strong, and last baking crispy rice mouthfeel is out better; Next adopts trash ice and face along with trash ice slowly melts, and a little absorbed by powder (pulverous Kiwi berry, oatmeal and coarse rice powder etc.) of moisture makes to stir more even, and last baking crispy rice taste is out more even.
The present invention is that market has increased the healthy typical local food that a kind of old children all likes newly, and preparation method of the present invention is simply efficient simultaneously, has greatly improved production efficiency.
The specific embodiment
With specific embodiment, the present invention is described in further details below, but the present invention is not only confined to following specific embodiment.
Embodiment mono-
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first by fresh Kiwi berry peeling, be cut into the kiwifruit piece of 10 millimeters thick, then the citric acid solution that is 0.5g/l by concentration soaks 5 minutes, taking-up is placed in net leakage and drains, kiwifruit piece is placed in to temperature under the condition of-10 ℃ freezing 2 hours, the Kiwi berry lump after freezing is broken into Powdered;
2) adopt the commercially available machine of milling that 1.5 kilograms of oats, 1.3 kilograms of brown rice are milled into respectively to 1.5 kilograms of oatmeals, 1.3 kilograms of coarse rice powders;
3) by step 1) the 5 kilograms of pulverous Kiwi berrys and the step 2 that make) 1.5 kilograms of oatmeals that make, 1.3 kilograms of coarse rice powders together mix, the trash ice, 0.3 kilogram of fresh milk, 0.35 kilogram of honey, 0.03 kilogram of asccharin, the 0.02 kilogram of potassium sorbate that add 1.5 kilograms of ice cubes that are frozen into by water to be broken into, stir into dough raw material again;
4) by step 3) the dough raw material that makes is pressed into compacting in food die, is cut into the sheet of 2 millimeters thick with commercially available slicer, then puts into the baking box baking 10 minutes of 210 ℃;
5) vacuum packaging.
Embodiment bis-
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first by fresh Kiwi berry peeling, be cut into the kiwifruit piece of 15 millimeters thick, then the citric acid solution that is 0.7g/l by concentration soaks 8 minutes, taking-up is placed in net leakage and drains, kiwifruit piece is placed in to temperature under the condition of-15 ℃ freezing 3 hours, the Kiwi berry lump after freezing is broken into Powdered;
2) adopt the commercially available machine of milling that 1.8 kilograms of oats, 1.2 kilograms of brown rice are milled into respectively to 1.8 kilograms of oatmeals, 1.2 kilograms of coarse rice powders;
3) by step 1) the 5.2 kilograms of pulverous Kiwi berrys and the step 2 that make) 1.8 kilograms of oatmeals that make, 1.2 kilograms of coarse rice powders together mix, the trash ice, 0.35 kilogram of fresh milk, 0.4 kilogram of honey, 0.02 kilogram of asccharin, the 0.03 kilogram of potassium sorbate that add 1 kilogram of ice cube being frozen into by water to be broken into, stir into dough raw material again;
4) by step 3) the dough raw material that makes is pressed into compacting in food die, is cut into the sheet of 3 millimeters thick with commercially available slicer, then puts into the baking box baking 10 minutes of 205 ℃;
5) vacuum packaging.
Embodiment tri-
A preparation method for Kiwi berry rice crust, comprises the following steps:
1) first by fresh Kiwi berry peeling, be cut into the kiwifruit piece of 20 millimeters thick, then the citric acid solution that is 1.0g/l by concentration soaks 10 minutes, taking-up is placed in net leakage and drains, kiwifruit piece is placed in to temperature under the condition of-20 ℃ freezing 1.5 hours, the Kiwi berry lump after freezing is broken into Powdered;
2) adopt the commercially available machine of milling that 1 kilogram of oat, 1.5 kilograms of brown rice are milled into respectively to 1 kilogram of oatmeal, 1.5 kilograms of coarse rice powders;
3) by step 1) the 5.5 kilograms of Kiwi berry ice powder and the step 2 that make) the 1 kilogram of oatmeal making, 1.5 kilograms of coarse rice powders together mix, the trash ice, 0.35 kilogram of fresh milk, 0.3 kilogram of honey, 0.03 kilogram of asccharin, the 0.02 kilogram of potassium sorbate that add 1.3 kilograms of ice cubes that are frozen into by water to be broken into, stir into dough raw material again;
4) by step 3) the dough raw material that makes is pressed into compacting in food die, is cut into the sheet of 2.5 millimeters thick with commercially available slicer, then puts into the baking box baking 10 minutes of 200 ℃;
5) vacuum packaging.
Above-mentioned fresh milk is as fresh pasteurized milk; Above said trash ice can the ice cube being frozen into by water be smashed and be made by ice crusher, trash ice granularity is less than 5mm; To soaking the Kiwi berry of citric acid solution, be placed in net and leaked while draining, may relatively expend time in and may drain thorough not, so also can select to be placed on vibration draining machine necessary time, drain; Above-mentioned freezing being placed in low-temperature quick-freezing case, as model SNOWSONG (snow song) the board low-temperature quick-freezing case that is DW-25W220.
Claims (2)
1. a preparation method for Kiwi berry rice crust, is characterized in that: it comprises the following steps:
1) first by fresh Kiwi berry peeling, be cut into the kiwifruit piece of 10～20 millimeters thick, then the citric acid solution that is 0.4～1.0g/l by concentration soaks 5～10 minutes, taking-up drains, it is under the condition of-20 ℃～0 ℃ freezing 2～3 hours that kiwifruit piece is placed in to temperature, and the Kiwi berry lump after freezing is broken into Powdered;
2) oat, brown rice are milled into respectively to oatmeal, coarse rice powder;
3) by step 1) the pulverous Kiwi berry and the step 2 that make) oatmeal, the coarse rice powder that make together mix, then add trash ice, fresh milk, honey, asccharin, potassium sorbate that the ice cube that is frozen into by water is broken into, stir into dough raw material; The percentage by weight of described each component of dough raw material is: pulverous Kiwi berry 45～55%, fresh milk 1～5%, oatmeal 10～20%, coarse rice powder 5～15%, honey 1～5%, potassium sorbate 0.2～0.5%, trash ice 5～15%, asccharin 0.2～0.5%;
4) by step 3) the dough raw material that makes is pressed in food die, is cut into thickness and is the sheet of 2～3 millimeters, then puts into the baking box baking 5～10 minutes of 200 ℃～210 ℃;
5) vacuum packaging.
2. the preparation method of Kiwi berry rice crust according to claim 1, it is characterized in that: the percentage by weight of described each component of dough raw material is: pulverous Kiwi berry 48～52%, fresh milk 2～4%, oatmeal 13～18%, coarse rice powder 8～13%, honey 2～5%, potassium sorbate 0.3～0.4%, trash ice 9～14%, asccharin 0.2～0.4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164220.8A CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410164220.8A CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103947932A true CN103947932A (en) | 2014-07-30 |
| CN103947932B CN103947932B (en) | 2015-10-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410164220.8A Expired - Fee Related CN103947932B (en) | 2014-04-22 | 2014-04-22 | The preparation method of Kiwi berry rice crust |
Country Status (1)
| Country | Link |
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| CN (1) | CN103947932B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235015A (en) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
| CN106261702A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of Flos Chrysanthemi rice crust and preparation method thereof |
| CN112167632A (en) * | 2020-09-27 | 2021-01-05 | 深圳乾宏生物科技有限公司 | Preparation method of DHA (docosahexaenoic acid) children brain nutrition tablets |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN103099131A (en) * | 2013-03-12 | 2013-05-15 | 安徽燕之坊食品有限公司 | Producing method of fruit-flavor millet slices |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
-
2014
- 2014-04-22 CN CN201410164220.8A patent/CN103947932B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129177A (en) * | 2007-07-23 | 2008-02-27 | 卫秋月 | Artificial various grains rice and method of preparing the same |
| CN103099131A (en) * | 2013-03-12 | 2013-05-15 | 安徽燕之坊食品有限公司 | Producing method of fruit-flavor millet slices |
| CN103564341A (en) * | 2013-11-25 | 2014-02-12 | 宁波市鄞州风名工业产品设计有限公司 | Coffee-flavored rice crust |
| CN103583997A (en) * | 2013-11-25 | 2014-02-19 | 宁波市鄞州风名工业产品设计有限公司 | Green tea-sorghum crispy rice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235015A (en) * | 2016-08-15 | 2016-12-21 | 安庆市江岸品香食品有限责任公司 | A kind of Fructus actinidiae chinensis rice crust and preparation method thereof |
| CN106261702A (en) * | 2016-08-15 | 2017-01-04 | 安庆市江岸品香食品有限责任公司 | A kind of Flos Chrysanthemi rice crust and preparation method thereof |
| CN112167632A (en) * | 2020-09-27 | 2021-01-05 | 深圳乾宏生物科技有限公司 | Preparation method of DHA (docosahexaenoic acid) children brain nutrition tablets |
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| Publication number | Publication date |
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| CN103947932B (en) | 2015-10-28 |
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Effective date of registration: 20161202 Address after: The head Zhen Gao Zhuang village in Rugao City, Jiangsu province 226500 Nantong city 21 Group No. 13 Patentee after: Nantong Sheng Xin Food Co., Ltd. Address before: Yinzhou District Shiqi street after 315153 Zhejiang city of Ningbo Province Cang Cun Patentee before: Ningbo Yinzhou Fengming Industrial Product Design Co., Ltd. |
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