CN105341695A - Lotus root rice crusts and preparation method thereof - Google Patents
Lotus root rice crusts and preparation method thereof Download PDFInfo
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- CN105341695A CN105341695A CN201510911590.8A CN201510911590A CN105341695A CN 105341695 A CN105341695 A CN 105341695A CN 201510911590 A CN201510911590 A CN 201510911590A CN 105341695 A CN105341695 A CN 105341695A
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- rice
- parts
- crusts
- brown rice
- water
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 44
- 235000009566 rice Nutrition 0.000 title claims abstract description 44
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 20
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 206010039509 Scab Diseases 0.000 title abstract 10
- 240000007594 Oryza sativa Species 0.000 title description 31
- 235000021329 brown rice Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 18
- 108010059892 Cellulase Proteins 0.000 claims abstract description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 9
- 229940106157 cellulase Drugs 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 241000218231 Moraceae Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 14
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 230000008569 process Effects 0.000 abstract description 6
- 230000035784 germination Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000835 fiber Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 239000004014 plasticizer Substances 0.000 abstract description 2
- 241000628997 Flos Species 0.000 abstract 1
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000001054 cortical effect Effects 0.000 abstract 1
- 238000004132 cross linking Methods 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses lotus root rice crusts. The lotus root rice crusts are prepared from, by weight, 300-310 parts of brown rice, 20-21 parts of lotus roots, 6-7 parts of fresh ginger juice, 2-3 parts of flos chrysanthemi, 1-2 parts of corn stigmas, 3-4 parts of mulberries, 1-2 parts of semen cassiae, 0.04 part of cellulase, 9-10 parts of soybean protein and 5-6 parts of edible glycerol. According to the lotus root rice crusts, by adding the brown rice which treated through germination into the rice crusts, the nutritive value of the rice crusts can be significantly increased; by soaking the germinated brown rice with the cellulase liquid, cortical crude fiber of the germinated brown rice can be degraded, the steaming time of the germinated brown rice in the rice crust processing process is shortened, and the hardness of the prepared rice crusts is reduced; meanwhile, by adopting soybean protein coating films, migration of water and grease can be controlled, and the oil absorption volume of the rice crusts in the deep fry process is decreased; by adding the edible glycerol to serve as a plasticizer, crosslinking among protein molecules can be promoted to form a firm net structure. In addition, the anti-aging rice crusts can lower the blood pressure.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of lotus rhizome crispy rice and preparation method thereof.
Background technology
At present, the crispy rice on market is deeply by the snack food that consumers in general like, mostly with rice, millet etc. for main material production, except the general nutrient such as carbohydrate, fat, protein, vitamin is provided, then without other special functions.In employing raw material and nutritive value, there is certain limitation, the concept of modern health that growing consumption market and people upgrade day by day can not be met.Sprouted unpolished rice is that brown rice is long to certain bud through germinateing, a kind of brown rice product be made up of with the endosperm of band cortex young shoot obtained.In brown rice germination process, a large amount of endogenous enzymes is activated and discharges, and the alpha-aminobutyric acid content with multiple physiological active functions significantly increases, and thus the nutritive value of sprouted unpolished rice exceedes brown rice, more outclass rice.But brown rice is not through fine finishining process, due to the existence of chaff skin portion, it is made to have a kind of unhappy smell of chaff, quality is very hard, and it is also time-consuming than common rice when boiling, directly apply it to the mouthfeel and local flavor that can have influence on crispy rice in the processing of crispy rice, therefore, how improving the mouthfeel of brown rice and local flavor and applying it in the processing of crispy rice becomes problem demanding prompt solution.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of lotus rhizome crispy rice and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of lotus rhizome crispy rice, be made up of the raw material of following weight portion:
Brown rice 300-310, lotus rhizome 20-21, ginger juice 6-7, chrysanthemum 2-3, corn stigma 1-2, the sub-3-4 of mulberries, cassia seed 1-2, cellulase 0.04, soybean protein 9-10, edible glycerol 5-6.
The preparation method of described lotus rhizome crispy rice, comprises the following steps:
(1) chrysanthemum, corn stigma, mulberries, cassia seed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) brown rice is added 3-4 water soaking doubly 6 hours, then brown rice is pulled out, for subsequent use; Spreading wet gauze at container bottom, then spreading the brown rice through soaking, be placed in the insulating box vernalization 12 hours of 29 DEG C, obtain sprouted unpolished rice;
(3) cellulase is added water be configured to the enzyme liquid of 0.4ug/ml, then by enzyme-added for sprouted unpolished rice liquid enzymolysis 60 minutes at 50 DEG C, then taken out by sprouted unpolished rice, add water boiling 20 minutes, controls water content between 50-60%;
(4) lotus rhizome is cut into slices, simmer with the little fire of ginger juice and break into mud after dry;
(5) step (3) gained material is broken into mud, add step (1), (4) gained material stirs, be then pressed into the thin slice that thickness is 2mm, excision forming with oodle maker;
(6) soybean protein is added water be configured to the solution that concentration is 3%, then the raw material that above-mentioned technique is not used is added, heat 30 minutes in the water-bath of 70 DEG C, to be cooled to adding step (5) gained material when 20 DEG C, immersion 30-40 took out after second, send into oil cauldron after drying, be explode to golden yellow under the condition of 150-180 DEG C in oil temperature, obtain final product.
Advantage of the present invention is: the present invention will join the nutritive value that can significantly improve crispy rice in crispy rice after brown rice germination process, and the brown rice cellulase solution of germination is soaked, degradable sprouted unpolished rice cortex crude fibre, shorten the digestion time of sprouted unpolished rice in crispy rice process, reduce the hardness of making crispy rice, improve mouthfeel, simultaneously, the present invention adopts soybean protein film, moisture can be controlled, the migration of grease, reduce the oil absorption of crispy rice in frying course, and add edible glycerol as plasticizer, being cross-linked between protein molecular can be promoted, form firm network structure, make crispy rice surface uniform, in addition, the present invention is also containing multiple medicinal herb components, there is effect of step-down.
Detailed description of the invention
A kind of lotus rhizome crispy rice, be made up of the raw material of following weight portion (kilogram):
Brown rice 300, lotus rhizome 20, ginger juice 6, chrysanthemum 2, corn stigma 1, mulberries 3, cassia seed 1, cellulase 0.04, soybean protein 9, edible glycerol 5.
The preparation method of described lotus rhizome crispy rice, comprises the following steps:
(1) chrysanthemum, corn stigma, mulberries, cassia seed are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) brown rice is added the water soaking 6 hours of 3 times, then brown rice is pulled out, for subsequent use; Spreading wet gauze at container bottom, then spreading the brown rice through soaking, be placed in the insulating box vernalization 12 hours of 29 DEG C, obtain sprouted unpolished rice;
(3) cellulase is added water be configured to the enzyme liquid of 0.4ug/ml, then by enzyme-added for sprouted unpolished rice liquid enzymolysis 60 minutes at 50 DEG C, then taken out by sprouted unpolished rice, add water boiling 20 minutes, controls water content between 50%;
(4) lotus rhizome is cut into slices, simmer with the little fire of ginger juice and break into mud after dry;
(5) step (3) gained material is broken into mud, add step (1), (4) gained material stirs, be then pressed into the thin slice that thickness is 2mm, excision forming with oodle maker;
(6) soybean protein is added water be configured to the solution that concentration is 3%, then the raw material that above-mentioned technique is not used is added, heat 30 minutes in the water-bath of 70 DEG C, to be cooled to adding step (5) gained material when 20 DEG C, soak and take out after 30 seconds, send into oil cauldron after drying, be explode to golden yellow under the condition of 150 DEG C in oil temperature, obtain final product.
Claims (2)
1. a lotus rhizome crispy rice, is characterized in that being made up of the raw material of following weight portion:
Brown rice 300-310, lotus rhizome 20-21, ginger juice 6-7, chrysanthemum 2-3, corn stigma 1-2, the sub-3-4 of mulberries, cassia seed 1-2, cellulase 0.04, soybean protein 9-10, edible glycerol 5-6.
2. the preparation method of lotus rhizome crispy rice according to claim 1, is characterized in that comprising the following steps:
(1) chrysanthemum, corn stigma, mulberries, cassia seed are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) brown rice is added 3-4 water soaking doubly 6 hours, then brown rice is pulled out, for subsequent use; Spreading wet gauze at container bottom, then spreading the brown rice through soaking, be placed in the insulating box vernalization 12 hours of 29 DEG C, obtain sprouted unpolished rice;
(3) cellulase is added water be configured to the enzyme liquid of 0.4ug/ml, then by enzyme-added for sprouted unpolished rice liquid enzymolysis 60 minutes at 50 DEG C, then taken out by sprouted unpolished rice, add water boiling 20 minutes, controls water content between 50-60%;
(4) lotus rhizome is cut into slices, simmer with the little fire of ginger juice and break into mud after dry;
(5) step (3) gained material is broken into mud, add step (1), (4) gained material stirs, be then pressed into the thin slice that thickness is 2mm, excision forming with oodle maker;
(6) soybean protein is added water be configured to the solution that concentration is 3%, then the raw material that above-mentioned technique is not used is added, heat 30 minutes in the water-bath of 70 DEG C, to be cooled to adding step (5) gained material when 20 DEG C, immersion 30-40 took out after second, send into oil cauldron after drying, be explode to golden yellow under the condition of 150-180 DEG C in oil temperature, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911590.8A CN105341695A (en) | 2015-12-11 | 2015-12-11 | Lotus root rice crusts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510911590.8A CN105341695A (en) | 2015-12-11 | 2015-12-11 | Lotus root rice crusts and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341695A true CN105341695A (en) | 2016-02-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510911590.8A Pending CN105341695A (en) | 2015-12-11 | 2015-12-11 | Lotus root rice crusts and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341695A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261650A (en) * | 2016-08-11 | 2017-01-04 | 嘉兴德扬生物科技有限公司 | A kind of manufacture method of Rhizoma Nelumbinis Fructus Jujubae brown sugar rice crust |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356850A (en) * | 2011-09-13 | 2012-02-22 | 东北农业大学 | Method for improving eating quality of germinated brown rice |
| CN104000109A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Bamboo flavor barbecue rice crust and processing method thereof |
-
2015
- 2015-12-11 CN CN201510911590.8A patent/CN105341695A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356850A (en) * | 2011-09-13 | 2012-02-22 | 东北农业大学 | Method for improving eating quality of germinated brown rice |
| CN104000109A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Bamboo flavor barbecue rice crust and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261650A (en) * | 2016-08-11 | 2017-01-04 | 嘉兴德扬生物科技有限公司 | A kind of manufacture method of Rhizoma Nelumbinis Fructus Jujubae brown sugar rice crust |
| 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 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |