CN104489038A - Blueberry crisp and processing method thereof - Google Patents
Blueberry crisp and processing method thereof Download PDFInfo
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- CN104489038A CN104489038A CN201510000689.2A CN201510000689A CN104489038A CN 104489038 A CN104489038 A CN 104489038A CN 201510000689 A CN201510000689 A CN 201510000689A CN 104489038 A CN104489038 A CN 104489038A
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Abstract
The invention provides a blueberry crisp and a processing method thereof. The blueberry crisp is mainly prepared from the raw materials of sticky rice, rice, highland barley, wheatmeal, blueberry, white granulated sugar, glucose, honey and vegetable oil. The blueberry crisp is prepared by processing blueberry, processing sticky rice, processing rice, processing highland barley, processing wheatmeal, processing white granulated sugar, processing oil, mixing and forming. The blueberry crisp processed by the method has the advantages that the intrinsic sweet and sour and the tastes of other raw materials are fully mixed, so that the blueberry crisp tastes sweet and sour when eating; various auxiliary materials and the blueberry are integrated and matched with each other, and the tastes fuse with each other, so that the blueberry crisp tastes sweet and sour and has the mellow flavors of sticky rice and highland barley.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of blueberry shortcake and processing method thereof.
Background technology
Blueberry is a kind of small berries, and fruit is in blue, and crust is wrapped up by one deck white fruit powder, and pulp is fine and smooth, and sweet and sour palatability, its seed is minimum.The pterostilbene naturalization compound, anthocyanidin and the Vc that contain in blueberry are a kind of health foods preferably.
At present, blueberry is mainly used as drink, is made jam, is made cake, is directly eaten after roughing.Some enterprise also can make blueberry wine with white sugar and blueberry.
In crisp based food processing, take blueberry as the product that raw material is produced, yet there are no open report.
Summary of the invention
The present invention is directed in prior art, blueberry does not obtain the problem utilized very well in the processing of crisp based food, and provide a kind of blueberry shortcake and processing method thereof, concrete scheme is as follows:
A kind of blueberry is crisp, and this blueberry shortcake comprises the raw material of following parts by weight: glutinous rice 20-25 part, rice 12-13 part, highland barley 8-9 part, wheat flour 6-7 part, blueberry 10-12 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 11-15 part, vegetable oil 18-20 part.
The processing method of above-mentioned blueberry shortcake, specifically comprises following procedure of processing:
(1) blueberry processed: get fresh blueberry 10-12 part and rinse together with clear water, what be placed on by surface inside sieve is water stain air-dry, manual chopping again after air-dry, to be placed in the container filling honey 2-4 part brewed 15 days to 20 days, to make a kind of honey blueberry jam for subsequent use;
(2) flour processed: water drains after first glutinous rice 20-25 part being soaked 10 hours with clear water by (1), microlith graininess is milled into corase grind, leave standstill and be milled into sticky rice syrup with fine grinding again after 5 minutes, sticky rice syrup is loaded container, be that the water drop in sticky rice syrup goes out by 400 order screen packs by mesh fineness, get sticky rice powder moist in screen pack, put into shakeout in 230 object sieves air-dry, glutinous rice flour parches rear use 230 object sieve completely and carries out compass screen surface 2 road, use 325 object sieve compass screen surface 1 roads again, the glutinous rice flour sifted out is for subsequent use;
(2) rice 12-13 part is poured in pot, first stir-fry fast 10 minutes with big fire, then stir-fry 5 minutes by steady fiery middling speed, finally stir-fry with slow fire and overflow to its fragrance for 1 minute, take out rice in pot and pour in mill that to be milled into powdery for subsequent use into;
(3) highland barley 8-9 part is at the uniform velocity stir-fried with steady fire in pot within 11 minutes, treat that its fragrance overflows, take out and pour in mill that to be milled into powdery for subsequent use into;
(4) get wheat flour 6-7 part to put into baking box and toast, take out, carry out compass screen surface while hot with 325 object sieves after 18 minutes, the wheat flour sifted out cools for subsequent use;
(3) white sugar processed: get white granulated sugar 7-8 part and pour into inside grater and pulverize, and then get powdered sugar and pour in pot and add 3 parts of water and boil, boiling in process, first boil to boiling with big fire, then use steady fire instead and boil time controling at about 20 minutes, temperature controls, at 115 DEG C, to obtain malt sugar after boiling;
(4) liquefaction: vegetable oil 18-20 part poured in oil cauldron and refine, heated by the vegetable oil in oil cauldron to 95 DEG C, the refining time is 5 minutes, it is for subsequent use that taking-up leaves standstill cooling;
(5) batch mixing: by the various raw material in above-mentioned steps and glucose 5-6 part, honey 9-11 part, pour in stirred vessel and carry out uniform stirring, each composition merges mutually, stops stirring for subsequent use when surface has glossy;
(6) shaping: by the raw material gradation mixed, to put into the mould that thickness is 0.8cm in right amount, then take off flat, compacting, make its smooth surface no concave-convex, being cut into length with cutting knife is again 3cm, width is 2cm, blueberry crisp, obtain the crisp commodity of blueberry after blueberry shortcake is carried out vacuum packaging.
After said method processing, during blueberry shortcake entrance, self with sour-sweet taste fully mix with other raw material, blueberry shortcake is made to have the sour-sweet sweet sensation of a kind of acid, under the mutual integration collocation of the various batching of product and blueberry, the mutual fusion of taste, makes the crisp existing sour-sweet mouthfeel of blueberry, has again the sweet-smelling of glutinous rice, highland barley.
Detailed description of the invention
Embodiment 1: a kind of blueberry is crisp, this blueberry shortcake comprises the raw material of following parts by weight: 20 parts, glutinous rice, 12 parts, rice, 8 parts, highland barley, wheat flour 6 parts, blueberry 10 parts, white granulated sugar 7 parts, glucose 5 parts, honey 11 parts, vegetable oil 18 parts.
The processing method of above-mentioned blueberry shortcake, specifically comprises following procedure of processing:
(1) blueberry processed: get fresh blueberry 10 parts clear water and rinse together, what be placed on by surface inside sieve is water stain air-dry, manual chopping again after air-dry, to be placed in the container filling honey 2 parts brewed 15 days, to make a kind of honey blueberry jam for subsequent use;
(2) flour processed: water drains after first 20 parts, glutinous rice being soaked 10 hours with clear water by (1), microlith graininess is milled into corase grind, leave standstill and be milled into sticky rice syrup with fine grinding again after 5 minutes, sticky rice syrup is loaded container, be that the water drop in sticky rice syrup goes out by 400 order screen packs by mesh fineness, get sticky rice powder moist in screen pack, put into shakeout in 230 object sieves air-dry, glutinous rice flour parches rear use 230 object sieve completely and carries out compass screen surface 2 road, use 325 object sieve compass screen surface 1 roads again, the glutinous rice flour sifted out is for subsequent use;
(2) 12 parts, rice is poured in pot, first stir-fry fast 10 minutes with big fire, then stir-fry 5 minutes by steady fiery middling speed, finally stir-fry with slow fire and overflow to its fragrance for 1 minute, take out rice in pot and pour in mill that to be milled into powdery for subsequent use into;
(3) 8 parts, highland barley is at the uniform velocity stir-fried with steady fire in pot within 11 minutes, treat that its fragrance overflows, take out and pour in mill that to be milled into powdery for subsequent use into;
(4) get wheat flour 6 parts to put into baking box and toast, take out, carry out compass screen surface while hot with 325 object sieves after 18 minutes, the wheat flour sifted out cools for subsequent use;
(3) white sugar processed: get white granulated sugar 7 parts and pour into inside grater and pulverize, and then get powdered sugar and pour in pot and add 3 parts of water and boil, boiling in process, first boil to boiling with big fire, then use steady fire instead and boil time controling at about 20 minutes, temperature controls, at 115 DEG C, to obtain malt sugar after boiling;
(4) liquefaction: poured in oil cauldron by vegetable oil 18 parts and refine, heated by the vegetable oil in oil cauldron to 95 DEG C, the refining time is 5 minutes, it is for subsequent use that taking-up leaves standstill cooling;
(5) batch mixing: by the various raw material in above-mentioned steps and glucose 5 parts, honey 9 parts, pour in stirred vessel and carry out uniform stirring, each composition merges mutually, stops stirring for subsequent use when surface has glossy;
(6) shaping: by the raw material gradation mixed, to put into the mould that thickness is 0.8cm in right amount, then take off flat, compacting, make its smooth surface no concave-convex, being cut into length with cutting knife is again 3cm, width is 2cm, blueberry crisp, obtain the crisp commodity of blueberry after blueberry shortcake is carried out vacuum packaging.
Embodiment 2: a kind of blueberry is crisp, this blueberry shortcake comprises the raw material of following parts by weight: 25 parts, glutinous rice, 13 parts, rice, 9 parts, highland barley, wheat flour 7 parts, blueberry 12 parts, white granulated sugar 8 parts, glucose 6 parts, honey 15 parts, vegetable oil 20 parts.
The processing method of above-mentioned blueberry shortcake, specifically comprises following procedure of processing:
(1) blueberry processed: get fresh blueberry 12 parts clear water and rinse together, what be placed on by surface inside sieve is water stain air-dry, manual chopping again after air-dry, to be placed in the container filling honey 4 parts brewed 20 days, to make a kind of honey blueberry jam for subsequent use;
(2) flour processed: water drains after first 25 parts, glutinous rice being soaked 10 hours with clear water by (1), microlith graininess is milled into corase grind, leave standstill and be milled into sticky rice syrup with fine grinding again after 5 minutes, sticky rice syrup is loaded container, be that the water drop in sticky rice syrup goes out by 400 order screen packs by mesh fineness, get sticky rice powder moist in screen pack, put into shakeout in 230 object sieves air-dry, glutinous rice flour parches rear use 230 object sieve completely and carries out compass screen surface 2 road, use 325 object sieve compass screen surface 1 roads again, the glutinous rice flour sifted out is for subsequent use;
(2) 13 parts, rice is poured in pot, first stir-fry fast 10 minutes with big fire, then stir-fry 5 minutes by steady fiery middling speed, finally stir-fry with slow fire and overflow to its fragrance for 1 minute, take out rice in pot and pour in mill that to be milled into powdery for subsequent use into;
(3) 9 parts, highland barley is at the uniform velocity stir-fried with steady fire in pot within 11 minutes, treat that its fragrance overflows, take out and pour in mill that to be milled into powdery for subsequent use into;
(4) get wheat flour 7 parts to put into baking box and toast, take out, carry out compass screen surface while hot with 325 object sieves after 18 minutes, the wheat flour sifted out cools for subsequent use;
(3) white sugar processed: get white granulated sugar 8 parts and pour into inside grater and pulverize, and then get powdered sugar and pour in pot and add 3 parts of water and boil, boiling in process, first boil to boiling with big fire, then use steady fire instead and boil time controling at about 20 minutes, temperature controls, at 115 DEG C, to obtain malt sugar after boiling;
(4) liquefaction: poured in oil cauldron by vegetable oil 20 parts and refine, heated by the vegetable oil in oil cauldron to 95 DEG C, the refining time is 5 minutes, it is for subsequent use that taking-up leaves standstill cooling;
(5) batch mixing: by the various raw material in above-mentioned steps and glucose 6 parts, honey 11 parts, pour in stirred vessel and carry out uniform stirring, each composition merges mutually, stops stirring for subsequent use when surface has glossy;
(6) shaping: by the raw material gradation mixed, to put into the mould that thickness is 0.8cm in right amount, then take off flat, compacting, make its smooth surface no concave-convex, being cut into length with cutting knife is again 3cm, width is 2cm, blueberry crisp, obtain the crisp commodity of blueberry after blueberry shortcake is carried out vacuum packaging.
Claims (2)
1. blueberry is crisp, it is characterized in that, this blueberry shortcake comprises the raw material of following parts by weight: glutinous rice 20-25 part, rice 12-13 part, highland barley 8-9 part, wheat flour 6-7 part, blueberry 10-12 part, white granulated sugar 7-8 part, glucose 5-6 part, honey 11-15 part, vegetable oil 18-20 part.
2. blueberry shortcake as claimed in claim 1 and processing method thereof, is characterized in that, specifically comprise following procedure of processing:
(1) blueberry processed: get fresh blueberry 10-12 part and rinse together with clear water, what be placed on by surface inside sieve is water stain air-dry, manual chopping again after air-dry, to be placed in the container filling honey 2-4 part brewed 15 days to 20 days, to make a kind of honey blueberry jam for subsequent use;
(2) flour processed: water drains after first glutinous rice 20-25 part being soaked 10 hours with clear water by (1), microlith graininess is milled into corase grind, leave standstill and be milled into sticky rice syrup with fine grinding again after 5 minutes, sticky rice syrup is loaded container, be that the water drop in sticky rice syrup goes out by 400 order screen packs by mesh fineness, get sticky rice powder moist in screen pack, put into shakeout in 230 object sieves air-dry, glutinous rice flour parches rear use 230 object sieve completely and carries out compass screen surface 2 road, use 325 object sieve compass screen surface 1 roads again, the glutinous rice flour sifted out is for subsequent use;
(2) rice 12-13 part is poured in pot, first stir-fry fast 10 minutes with big fire, then stir-fry 5 minutes by steady fiery middling speed, finally stir-fry with slow fire and overflow to its fragrance for 1 minute, take out rice in pot and pour in mill that to be milled into powdery for subsequent use into;
(3) highland barley 8-9 part is at the uniform velocity stir-fried with steady fire in pot within 11 minutes, treat that its fragrance overflows, take out and pour in mill that to be milled into powdery for subsequent use into;
(4) get wheat flour 6-7 part to put into baking box and toast, take out, carry out compass screen surface while hot with 325 object sieves after 18 minutes, the wheat flour sifted out cools for subsequent use;
(3) white sugar processed: get white granulated sugar 7-8 part and pour into inside grater and pulverize, and then get powdered sugar and pour in pot and add 3 parts of water and boil, boiling in process, first boil to boiling with big fire, then use steady fire instead and boil time controling at about 20 minutes, temperature controls, at 115 DEG C, to obtain malt sugar after boiling;
(4) liquefaction: vegetable oil 18-20 part poured in oil cauldron and refine, heated by the vegetable oil in oil cauldron to 95 DEG C, the refining time is 5 minutes, it is for subsequent use that taking-up leaves standstill cooling;
(5) batch mixing: by the various raw material in above-mentioned steps and glucose 5-6 part, honey 9-11 part, pour in stirred vessel and carry out uniform stirring, each composition merges mutually, stops stirring for subsequent use when surface has glossy;
(6) shaping: by the raw material gradation mixed, to put into the mould that thickness is 0.8cm in right amount, then take off flat, compacting, make its smooth surface no concave-convex, being cut into length with cutting knife is again 3cm, width is 2cm, blueberry crisp, obtain the crisp commodity of blueberry after blueberry shortcake is carried out vacuum packaging.
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| CN201510000689.2A CN104489038A (en) | 2015-01-04 | 2015-01-04 | Blueberry crisp and processing method thereof |
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| CN201510000689.2A CN104489038A (en) | 2015-01-04 | 2015-01-04 | Blueberry crisp and processing method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660793A (en) * | 2016-02-24 | 2016-06-15 | 安徽科技学院 | Instant mulberry fruit crisp desserts and making method thereof |
| CN105707176A (en) * | 2016-02-24 | 2016-06-29 | 安徽科技学院 | Instant lotus flower pastry and production method thereof |
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| CN105724528A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant arabian jasmine flower crisp pastries and making method thereof |
| CN105746644A (en) * | 2016-02-24 | 2016-07-13 | 安徽科技学院 | Instant blueberry pastry and making method thereof |
| CN107047908A (en) * | 2016-11-10 | 2017-08-18 | 无锡华臻果果食品技术有限公司 | A kind of crisp processing method of Cranberry |
| CN107361108A (en) * | 2017-08-16 | 2017-11-21 | 寿县寿州芈八子食品科技有限公司 | The handmade craft that a kind of Shou County is rescued greatly |
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| CN101632396A (en) * | 2009-08-10 | 2010-01-27 | 彭常安 | Production method for germinated brown rice nutritious biscuits |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660793A (en) * | 2016-02-24 | 2016-06-15 | 安徽科技学院 | Instant mulberry fruit crisp desserts and making method thereof |
| CN105707176A (en) * | 2016-02-24 | 2016-06-29 | 安徽科技学院 | Instant lotus flower pastry and production method thereof |
| CN105724527A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant Chuzhou chrysanthemum crisp pastries and making method thereof |
| CN105724528A (en) * | 2016-02-24 | 2016-07-06 | 安徽科技学院 | Instant arabian jasmine flower crisp pastries and making method thereof |
| CN105746644A (en) * | 2016-02-24 | 2016-07-13 | 安徽科技学院 | Instant blueberry pastry and making method thereof |
| CN107047908A (en) * | 2016-11-10 | 2017-08-18 | 无锡华臻果果食品技术有限公司 | A kind of crisp processing method of Cranberry |
| CN107361108A (en) * | 2017-08-16 | 2017-11-21 | 寿县寿州芈八子食品科技有限公司 | The handmade craft that a kind of Shou County is rescued greatly |
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Application publication date: 20150408 |
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