CN105249222A - Tea aroma rice crust and making method thereof - Google Patents
Tea aroma rice crust and making method thereof Download PDFInfo
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- CN105249222A CN105249222A CN201510777778.8A CN201510777778A CN105249222A CN 105249222 A CN105249222 A CN 105249222A CN 201510777778 A CN201510777778 A CN 201510777778A CN 105249222 A CN105249222 A CN 105249222A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 93
- 244000269722 Thea sinensis Species 0.000 claims abstract description 48
- 239000010495 camellia oil Substances 0.000 claims abstract description 42
- 235000009569 green tea Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims abstract description 23
- 240000004922 Vigna radiata Species 0.000 claims abstract description 22
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 22
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000003825 pressing Methods 0.000 claims abstract description 14
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 230000005540 biological transmission Effects 0.000 claims description 15
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 13
- 235000014364 Trapa natans Nutrition 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 13
- 235000009165 saligot Nutrition 0.000 claims description 13
- 235000012907 honey Nutrition 0.000 claims description 11
- 238000007599 discharging Methods 0.000 claims description 10
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- 230000008569 process Effects 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims 1
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 241000207199 Citrus Species 0.000 abstract 1
- 235000020971 citrus fruits Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 241001083492 Trapa Species 0.000 description 12
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
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- 239000000654 additive Substances 0.000 description 2
- 230000001070 adhesive effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 235000015097 nutrients Nutrition 0.000 description 2
- 229940075582 sorbic acid Drugs 0.000 description 2
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- 240000007175 Datura inoxia Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004939 coking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
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- 239000003921 oil Substances 0.000 description 1
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- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- 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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- Cereal-Derived Products (AREA)
Abstract
The invention provides tea aroma rice crust. The tea aroma rice crust is prepared from, by weight, 25-45 parts of rice, 10-25 parts of mung beans, 5-15 parts of oatmeal, 5-15 parts of green tea seed oil, 1-5 parts of dry green tea, 1-5 parts of citrus peel and 0.3-1 part of salt. The green tea seed oil is tea seed oil pressed in a cold pressing method. A making method includes the steps that after corresponding raw materials are weighed, the raw materials are smashed into powder or shredded; the shredded raw materials are placed in a stirring machine to be evenly stirred and made into dough; the dough is placed in a rice crust mold to be extruded and cut into flour patches with the thickness being 2-5 mm; baking is performed through a baking strap; vacuum packaging is performed. The rice crust is safe to eat, high in nutrient content, and crisp and fresh in taste, is a pure natural green and healthy food, and is suitable for popularization.
Description
Technical field
The present invention relates to a kind of food, be specifically related to the fragrant crispy rice of a kind of tea, and the preparation method of the fragrant crispy rice of this tea.
Background technology
Crispy rice originates from China's han nationality characteristic snack among the people, is close to one deck rice grain that pot coking becomes block when former finger is cooked rice over a slow fire, and due to the brown and crisp crisp-fried of its taste, nutritious, is loved by the people.The crispy rice that existing market is sold mostly is and adopts the raw material such as rice, soya bean, mung bean, and fried and add the additives such as multiple flavouring agent, anticorrisive agent and be made through high temperature, its nutritional labeling is destroyed serious, and Long-Time Service is harmful, and market is limited.
For above defect, current Ye You businessman selects to adopt the mode of baking to carry out crispy rice making, but it is hard also to there is matter in the crispy rice of baking, rice is fragrant to be lacked, mouthfeel is poor, and the additive such as pigment, flavouring agent adds too much, the not high series of problems of nutrient composition content, make traditional cuisines among the people face bottleneck, be difficult to promote.
Summary of the invention
Technical problem to be solved by this invention overcomes above prior art problem, and provide a kind of tea fragrant crispy rice, this crispy rice edible safety, nutrient composition content is high, crispy in taste, pure and fresh, is fully natural green healthy food, is suitable for and promotes.
The technical solution adopted in the present invention is:
The fragrant crispy rice of a kind of tea, this crispy rice is made primarily of each raw material of following parts by weight: rice 25-45 part, mung bean 10-25 part, oatmeal 5-15 part, green tea-seed oil 5-15 part, green tea do 1-5 part, orange peel 1-5 part, salt 0.3-1 part, and described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preferably, the fragrant crispy rice of tea of the present invention can be made primarily of each raw material of following parts by weight: rice 25-45 part, mung bean 10-25 part, oatmeal 5-15 part, green tea-seed oil 5-10 part, green tea do 1-5 part, orange peel 1-5 part, honey 1-5 part, water chestnut 1-5 part, trash ice 1-10 part, salt 0.3-1 part, and described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Each raw material that the fragrant crispy rice of tea of the present invention uses:
Rice, mung bean, oatmeal are the base material of crispy rice, are the main source of carbohydrate, and containing nutritional labelings such as rich in protein, vitamin, mineral matter, dietary fibers, provide the original rice of crispy rice fragrant.
Green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze, and pressed oil nutritional labeling, bioactivator retain more complete, safety and Health, and the moisture contained in the green tea-seed oil of cold press is relatively high.
The dry i.e. green tea of green tea.
Orange peel can be fresh orange peel, also can be the orange peel obtained after sloughing certain water gaging.
Honey is nutritious, and mouthfeel is good, has good adhesive property, can present golden color and tempting fragrance through high-temperature baking, and lysine content comparatively horn of plenty.
What water chestnut was selected is white meat part after peeling, and the sweet succulence of taste is clear and melodious good to eat, nutritious.
The preparation method of the fragrant crispy rice of above-mentioned tea comprises the following steps:
S1: each raw material taking above parts by weight, by rice, mung bean grinds powder, green tea is dry, orange peel (and water chestnut) chopping;
S2: dry to the rice after process, mung bean, green tea, orange peel and oatmeal (and water chestnut, trash ice) are put into mixer and stirs, green tea-seed oil, salt (and honey) are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 2-5mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 200-220 °, baking time is controlled at 5-10min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
The present invention further provides the crispy rice mould structure used when the fragrant crispy rice of above-mentioned tea makes.This crispy rice mould comprises recipient body, screw rod is provided with in described recipient body, the discharge port end of described recipient body is arranged with discharging cover, the front end of described discharging cover is provided with the discharge opening be communicated with recipient body interior, described discharge opening is outside equipped with the plug-in strip for cutting the dough extruded from discharge opening, is provided with by the swing arm of motor driving for pressing plug-in strip above described plug-in strip.
As preferably, described plug-in strip is inverted T-shape, and described plug-in strip comprises knife rest and is fixed on the blade in the middle of bottom knife rest.
As preferably, this crispy rice mould also comprises location-plate, it is outer and location-plate is provided with for accommodating plug-in strip and the gathering sill moved back and forth for plug-in strip that described location-plate is arranged at the discharge opening of discharging cover, in described gathering sill, both sides are provided with back-moving spring, and the top of described back-moving spring is connected with knife rest two side bottom, bottom is connected with bottom gathering sill.
Compared with prior art, the present invention has following remarkable advantage and beneficial effect:
(1) the green tea-seed oil adopting moisture more, the use of the high-moisture such as water chestnut, trash ice raw material, make the moisture containing high level in shaping dough, this moisture is vaporized through high-temperature baking, dough inside is made to form more slight void, increase bake pot bassoon brittleness, and each raw material differing texture, granular size, make crispy rice present levels are rich and crispy mouthfeel;
(2) green tea is dry can absorb green tea-seed oil grease well with orange peel, increase crispy rice local flavor, and the fine fragrance that green tea-seed oil, honey etc. provide gives appropriate proportioning, crispy rice is made to present strong tea perfume, delicate fragrance, fragrant and sweet, mouthfeel is pure and fresh, non-greasy, and presents tempting color and luster;
(3) in preparation method, green tea-seed oil, honey have good adhesive property, be conducive to realizing abundant, the Homogeneous phase mixing of dough and the excellent bonds of each raw material, be conducive to carrying out smoothly of follow-up extruded and baking, reduce percent defective and rework rate;
(4) mould structure used integrate extruded with cut into slices, substantially increase crispy rice production efficiency, take up room little, equipment cost is low, form a crispy rice flow production line with follow-up baking band, vacuum packing machine, automaticity is high, and process velocity is fast, nutrition deterioration is low, and production cost is low;
(5) generally speaking, each material matching of crispy rice of the present invention is reasonable, nutritional labeling comprehensive and abundant, and local flavor is pure and fresh, unique, rich in taste, crisp, fragrant and pleasant to taste, attractive color, the healthy green health food of pure natural, edible safety, is suitable for and promotes as cuisines among the people and folk tradition culture.
Accompanying drawing explanation
Shown in Fig. 1 is the sectional view of the crispy rice mould that the present invention uses;
Shown in Fig. 2 is the side view of crispy rice mould of the present invention;
Shown in Fig. 3 is the plug-in strip of crispy rice mould of the present invention and the sectional drawing of location-plate.
Wherein: 1, recipient body; 2, screw rod; 3, discharging cover; 31, discharge opening; 4, plug-in strip; 41, knife rest; 42, blade; 5, motor; 6, location-plate; 61, gathering sill; 7, swing arm; 8, back-moving spring.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described in detail.Iting is noted that following illustrating is all exemplary, being intended to the invention provides further instruction.Except as otherwise noted, all Science and Technology terms that the present invention uses have the identical meanings usually understood with the technical field of the invention personnel.
Embodiment 1:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 2 parts of 35 parts, rice, 15 parts, mung bean, oatmeal 10 parts, green tea-seed oil 10 parts, green tea, orange peel 5 parts, salt 0.8 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, mung bean grinds powder, green tea is dry, orange peel chopping;
S2: dry to the rice after process, mung bean, oatmeal, green tea, orange peel are put into mixer and stirred, and green tea-seed oil, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 3mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 210 °, baking time is controlled at 8min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
Embodiment 2:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 1 part of 40 parts, rice, 10 parts, mung bean, oatmeal 15 parts, green tea-seed oil 8 parts, green tea, orange peel 4 parts, salt 0.8 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is with embodiment 1.
Embodiment 3:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 3 parts of 40 parts, rice, 20 parts, mung bean, oatmeal 10 parts, green tea-seed oil 10 parts, green tea, orange peel 4 parts, honey 3 parts, water chestnut 3 parts, trash ice 5 parts, salt 1 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, mung bean grinds powder, by dry for green tea, orange peel, water chestnut chopping;
S2: dry to the rice after process, mung bean, oatmeal, green tea, orange peel, water chestnut, trash ice are put into mixer and stirred, and green tea-seed oil, honey, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 4mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 220 °, baking time is controlled at 8min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
Embodiment 4:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 3 parts of 30 parts, rice, 25 parts, mung bean, oatmeal 5 parts, green tea-seed oil 5 parts, green tea, orange peel 5 parts, honey 5 parts, water chestnut 5 parts, trash ice 10 parts, salt 1 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is with embodiment 3.
Embodiment 5:
The fragrant crispy rice of the present embodiment tea is made primarily of each raw material of following parts by weight: dry 1 part of 30 parts, rice, 10 parts, mung bean, oatmeal 15 parts, green tea-seed oil 8 parts, green tea, orange peel 3 parts, honey 4 parts, water chestnut 4 parts, trash ice 8 parts, salt 0.5 part, sorbic acid 0.03 part.Described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
Preparation method is as follows:
S1: each raw material taking above parts by weight, by rice, mung bean grinds powder, by dry for green tea, orange peel, water chestnut chopping;
S2: dry to the rice after process, mung bean, oatmeal, green tea, orange peel, water chestnut, trash ice are put into mixer and stirred, and green tea-seed oil, honey, salt, sorbic acid are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 3mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 220 °, baking time is controlled at 5min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
The crispy rice mould structure that above embodiment uses as Figure 1-3, comprise recipient body 1, screw rod 2 is provided with in described recipient body 1, the discharge port end of described recipient body 1 is arranged with discharging cover 3, the front end of described discharging cover 3 is provided with the discharge opening 31 be communicated with recipient body 1 inside, described discharge opening 31 is outside equipped with the plug-in strip 4 for cutting the dough extruded from discharge opening 31, is provided with and is driven for pressing plug-in strip 4 thus making plug-in strip 4 carry out the swing arm 7 moved back and forth by motor 5 above described plug-in strip 4.
Described plug-in strip 4 is inverted T-shape, the blade 42 that described plug-in strip 4 comprises knife rest 41 and is fixed in the middle of bottom knife rest 41.Described swing arm 7 is connected with knife rest 41 top of plug-in strip 4.
Described recipient body 1 outside is also provided with location-plate 6, and it is outer and location-plate 6 is provided with for accommodating plug-in strip 4 and the gathering sill 61 moved back and forth for plug-in strip 4 that described location-plate 6 is positioned at the discharge opening 31 of discharging cover 3.In described gathering sill 61, both sides are provided with back-moving spring 8, and top and knife rest 41 liang of side bottoms of described back-moving spring 8 are connected, bottom is connected with bottom gathering sill 61.The quantity of back-moving spring 8 can be two, also can be four, be symmetrical set.
The raw material that the embodiment of the present invention relates to and equipment, if no special instructions, be the commercially available prod meeting food processing.
The above, be only the preferred embodiments of the present invention, should be understood that; for those skilled in the art; under the prerequisite not departing from core technology of the present invention, can also make improvements and modifications, these improvements and modifications also should belong to scope of patent protection of the present invention.Any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (6)
1. the fragrant crispy rice of tea, it is characterized in that each raw material primarily of following parts by weight is made: rice 25-45 part, mung bean 10-25 part, oatmeal 5-15 part, green tea-seed oil 5-15 part, green tea do 1-5 part, orange peel 1-5 part, salt 0.3-1 part, described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
2. the fragrant crispy rice of a kind of tea according to claim 1, it is characterized in that each raw material primarily of following parts by weight is made: rice 25-45 part, mung bean 10-25 part, oatmeal 5-15 part, green tea-seed oil 5-10 part, green tea do 1-5 part, orange peel 1-5 part, honey 1-5 part, water chestnut 1-5 part, trash ice 1-10 part, salt 0.3-1 part, described green tea-seed oil is the tea-seed oil adopting method for cold pressing to squeeze.
3. the preparation method of the fragrant crispy rice of a kind of tea according to claim 1, is characterized in that comprising the following steps:
S1: each raw material taking above parts by weight, by rice, mung bean grinds powder, green tea is dry, orange peel chopping;
S2: dry to the rice after process, mung bean, green tea, orange peel and oatmeal are put into mixer and stirs, green tea-seed oil, salt are put in centre, make to stir, form dough;
S3: dough is put into crispy rice mould and extrude, and be cut into the dough sheet of thickness 2-5mm;
S4: the dough sheet cut falls the baking band be arranged on below crispy rice mould extruding end, arranging baking band baking temperature is 200-220 °, baking time is controlled at 5-10min by arranging baking band transmission speed, along with the transmission of baking band, dough sheet toasts while onwards transmission, is baked into crispy rice to completing during baking end of tape;
S5: crispy rice enters the vacuum packing machine that baking end of tape is arranged, vacuum packaging.
4. the preparation method of the fragrant crispy rice of a kind of tea according to claim 3, it is characterized in that: in described S3, crispy rice mould comprises recipient body (1), screw rod (2) is provided with in described recipient body (1), the discharge port end of described recipient body (1) is arranged with discharging cover (3), the front end of described discharging cover (3) is provided with the discharge opening (31) be communicated with recipient body (1) inside, described discharge opening (31) is outside equipped with the plug-in strip (4) of the dough extruded from discharge opening (31) for cutting, described plug-in strip (4) top is provided with by the swing arm (7) of motor (5) driving for pressing plug-in strip (4).
5. the preparation method of the fragrant crispy rice of a kind of tea according to claim 4, it is characterized in that: described plug-in strip (4) is inverted T-shape, described plug-in strip (4) comprises knife rest (41) and is fixed on the blade (42) in the middle of knife rest (41) bottom.
6. the preparation method of the fragrant crispy rice of a kind of tea according to claim 5, it is characterized in that: in described S3, crispy rice mould also comprises location-plate (6), described location-plate (6) is arranged at the discharge opening (31) of discharging cover (3) outward, and location-plate (6) is provided with for accommodating plug-in strip (4) and the gathering sill (61) moved back and forth for plug-in strip (4), described gathering sill (61) interior both sides are provided with back-moving spring (8), the top of described back-moving spring (8) is connected with knife rest (41) two side bottom, bottom is connected with gathering sill (61) bottom.
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| CN201510777778.8A CN105249222A (en) | 2015-11-13 | 2015-11-13 | Tea aroma rice crust and making method thereof |
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| CN107549632A (en) * | 2017-10-19 | 2018-01-09 | 旌德县瑞祥农业发展有限公司 | A kind of preparation method of orange peel green tea flavored crispy rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549632A (en) * | 2017-10-19 | 2018-01-09 | 旌德县瑞祥农业发展有限公司 | A kind of preparation method of orange peel green tea flavored crispy rice |
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Application publication date: 20160120 |