CN107549632A - A kind of preparation method of orange peel green tea flavored crispy rice - Google Patents
A kind of preparation method of orange peel green tea flavored crispy rice Download PDFInfo
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- CN107549632A CN107549632A CN201710976492.1A CN201710976492A CN107549632A CN 107549632 A CN107549632 A CN 107549632A CN 201710976492 A CN201710976492 A CN 201710976492A CN 107549632 A CN107549632 A CN 107549632A
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Abstract
The invention discloses a kind of preparation method of orange peel green tea flavored crispy rice, natural green tea fresh leaf composition is with the addition of, is added through color protection, liquid nitrogen pulverization process powder, retains full tea trophic function, also assign crispy rice tea perfume flavor, promote organism metabolism function；The fresh powder of orange peel is also added, flavouring renders palatable while stimulating the appetite and refreshing, improves a poor appetite；It is aided with and makes flavored oils by oneself, nutrition is more balanced, avoids the factor such as fried processing nutrition leak and unfavorable digestion, wherein going back the integration of drinking and medicinal herbs composition such as compatibility radix polygonati officinalis, fructus amomi, has the effect of tonifying-Yin and nourishing-stomach, nourishing blood and tranquilization, eliminates the abdominal distension sense after conventional crispy rice is eaten；It is allowed to that crispy rice is made, instant is suitable for people of all ages, and delicious and crisp is tasty and refreshing, has tangerine tea flavor, stimulating the appetite and refreshing, and eats and satisfy without swollen, nutritious.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of preparation method of orange peel green tea flavored crispy rice.
Background technology
Crispy rice is pot foods widely loved by the majority of consumers at present, existing rice crust, millet crisp crust, soybean crisp crust etc.
Multiple product, dispensing are mainly formed with rice or noodles, starch and flavor barbecue condiment.Its delicious flavour, nutritious, quality pine
It is crisp, easy to use, nutritious, be easy to digest, can not only be used for leisure food, can be described as dining table delicacies again.
The nutrition very abundant of tealeaves, up to the present, the chemical composition in tealeaves have separated the known chemical combination of identification
Thing has kind more than 700, inorganic matter and 93%~96.5% organic matter composition including 3.5%-7.0%.Wherein inorganic ore deposit
Prime element there are about 27 kinds, and organic compound mainly has protein, carbohydrate, Tea Polyphenols, alkaloid, organic acid, pigment, dimension
Raw element and soap, alcohol, enzyme etc., it has been investigated that composition has enhancing body's immunity, removes free radical, be anti-the effect of in tealeaves
The health-care effects such as cancer.Green tea more remains the natural component in fresh leaf, wherein Tea Polyphenols and caffeine due to not fermented
Retain more than 85%, the loss of amino acid, vitamin and mineral matter is also fewer, so health-care effect of the green tea to human body
Just become apparent.
In tradition drinks tea method, human body does not have the whole nutritional ingredients for fully absorbing tealeaves, some insoluble or indissolubles
Property composition, such as vitamin A, K, E, most of protein, carbohydrate, carrotene and part mineral matter etc. are all a large amount of to be retained
In tea grounds.Powder tea such as is made in tealeaves, may be directly applied to tea beverage, promotes the absorption of the composition of tealeaves；Also can make an addition to
In food, tea cake, tea candies etc. are can be made into, strengthen its nutrition, and assign edible tea flavor, make the meals fibre given up originally again
Dimension etc. is utilized；Green tea after crushing additionally aids the extraction of the compositions such as Tea Polyphenols, caffeine.
The content of the invention
A kind of the defects of the object of the invention is exactly to make up prior art, there is provided preparation side of orange peel green tea flavored crispy rice
Method.
The present invention is achieved by the following technical solutions：
A kind of preparation method of orange peel green tea flavored crispy rice, using rice, broom corn millet rice as base-material, compounding addition green tea micro mist,
Orange peel powder, starch, flavored oils' processing prepare orange peel green tea flavored crispy rice.
The preparation method of described orange peel green tea flavored crispy rice, described green tea micro mist are by the following steps working process：
Fresh and tender green tea fresh leaf is won, is put into the aqueous solution rinsed clean containing 0.02-0.04% citric acids, dehydration drains, using 160-
180 DEG C of superheated steam fixing processing 90-120 seconds, room temperature spreading for cooling 2-5 minutes, the vacuum refrigeration at -15 ± 2Pa and -18 ± 2 DEG C
It is 4-5% to dry to moisture content, is sent into liquid nitrogen pulverizer, liquid nitrogen intake is 180-250ml/100g, and tea powder is crushed to 40-
100 mesh, produce green tea micro mist.
The preparation method of described orange peel green tea flavored crispy rice, described orange peel powder are by the following steps working process：Choosing
With fresh orange peel, removal of impurities is cleaned, and cuts into silk, is handled 2-3 minutes through 160-180 DEG C of superheated steam, is put into containing 0.2-0.3%
Cooling is dipped into the frozen water of citric acid, dehydration is drained, and is put into microwave oven, and dry perfume is dried at 60-100 DEG C, is pulverized,
It is placed in the mixer of atomization liquid-jet device, the 8-10% of sprinkling powder body weight vaporific mixture, mixture is by honey, shell
Glycan is using mass ratio as 10-15：1 composition, after 8-15 minutes are well mixed, vacuum freeze-drying, refine to 40-60 mesh, obtains again
Orange peel powder.
The preparation method of described orange peel green tea flavored crispy rice, described flavored oils are made by the following steps processing：
(1), it is equipped with following raw materials in part by weight：Lard 50-80, chicken soup 20-25, radix polygonati officinalis 0.5-1, fructus amomi 0.6-1, Poria cocos
0.5-1, spiced salt 0.5-1.5, ginger powder 0.5-0.8, mushroom 1-1.5, moringa seeds 0.8-1.2, grape-kernel oil 20-25；
(2), radix polygonati officinalis, fructus amomi, Poria cocos, mushroom, moringa seeds are cleaned respectively clean, is broken into the mixing of 10-20 mesh particle, puts
Enter slow fire in chicken soup and boil 1-1.5 hours, melt cinder separation, filter residue is rolled into mud, adds a small amount of grape-kernel oil and stir, extrudes
It is expanded, pulverize, microwave baking goes out perfume (or spice), stand-by；
(3), the roasting ripe powder of perfume is added in chicken soup again, slow fire boils thick shape, adds lard, grape-kernel oil, the spiced salt, ginger powder
Stir, homogeneous is frozen into paste, obtains flavored oils.
The preparation method of described orange peel green tea flavored crispy rice, processed and be made by the following steps：
(1), it is equipped with following raw materials in part by weight：Rice 380-420, broom corn millet rice 80-120, green tea micro mist 8-10, orange peel powder 5-
8th, starch 40-50, flavored oils 20-30, appropriate amount of water；
(2), rice, broom corn millet rice are sieved and washed totally respectively, respectively plus boiling boiling 3-5 minutes sift out the grain of rice, are put into frozen water
Cooling is dipped into, dehydration is drained, and drying is dried at 40-60 DEG C, is well mixed after pulverizing, is obtained half cooked rice flour noodles；
(3), green tea micro mist, orange peel powder are well mixed, 5-8 times of boiling water is added and stirs, obtain millet paste, mixed with ground rice
Mix uniformly, steam curing, addition flavored oils, starch are puddled uniformly, obtain crispy rice embryo material；
(4), that crispy rice embryo material is tabletted, cutting is blocking, is put into baking box and is dried to dry perfume, produces.
It is an advantage of the invention that：
A kind of preparation method of orange peel green tea flavored crispy rice provided by the invention, natural green tea fresh leaf composition is with the addition of, passed through
Color protection, the addition of liquid nitrogen pulverization process powder, retain full tea trophic function, also assign crispy rice tea perfume flavor, promote organism metabolism work(
Energy；The fresh powder of orange peel is also added, flavouring renders palatable while stimulating the appetite and refreshing, improves a poor appetite；It is aided with self-control flavored oils, nutrition is more balanced,
The factor such as fried processing nutrition leak and unfavorable digestion is avoided, wherein going back the integration of drinking and medicinal herbs composition such as compatibility radix polygonati officinalis, fructus amomi, has and grows
The effect of cloudy nourishing the stomach, nourishing blood and tranquilization, eliminate the abdominal distension sense after conventional crispy rice is eaten；It is allowed to that crispy rice is made, instant, the old and the young are all
Preferably, delicious and crisp is tasty and refreshing, has tangerine tea flavor, stimulating the appetite and refreshing, and eats and satisfy without swollen, nutritious.
Embodiment
A kind of preparation method of orange peel green tea flavored crispy rice, using rice, broom corn millet rice as base-material, compounding addition green tea micro mist,
Orange peel powder, starch, flavored oils' processing prepare orange peel green tea flavored crispy rice.
The preparation method of described orange peel green tea flavored crispy rice, described green tea micro mist are by the following steps working process：
Fresh and tender green tea fresh leaf is won, is put into the aqueous solution rinsed clean containing 0.02% citric acid, dehydration drains, using 180 DEG C of overheats
Steam beating is handled 120 seconds, room temperature spreading for cooling 5 minutes, and vacuum freeze drying to moisture content is 5% at -15Pa and -18 DEG C, is sent
Enter liquid nitrogen pulverizer, liquid nitrogen intake is 250ml/100g, and tea powder is crushed to 100 mesh, produces green tea micro mist.
The preparation method of described orange peel green tea flavored crispy rice, described orange peel powder are by the following steps working process：Choosing
With fresh orange peel, removal of impurities is cleaned, and cuts into silk, is handled 3 minutes through 180 DEG C of superheated steams, is put into the ice containing 0.3% citric acid
Cooling is dipped into water, dehydration is drained, and is put into microwave oven, and dry perfume is dried at 100 DEG C, pulverizes, is placed in atomization hydrojet
In the mixer of device, 10% vaporific mixture of sprinkling powder body weight, mixture be by honey, chitosan using mass ratio as
15：1 composition, after 15 minutes well mixed, vacuum freeze-drying, refine to 60 mesh, obtains orange peel powder again.
The preparation method of described orange peel green tea flavored crispy rice, the flavored oils stated are made by the following steps processing：
(1), it is equipped with following raw materials in part by weight：Lard 80, chicken soup 25, radix polygonati officinalis 1, fructus amomi 1, Poria cocos 1, the spiced salt 1.5, ginger powder
0.8th, mushroom 1.5, moringa seeds 1.2, grape-kernel oil 25；
(2), radix polygonati officinalis, fructus amomi, Poria cocos, mushroom, moringa seeds are cleaned respectively clean, is broken into the mixing of 20 mesh particles, is put into
Slow fire boils 1.5 hours in chicken soup, and melt cinder separation, filter residue is rolled into mud, adds a small amount of grape-kernel oil and stir, and extruding is swollen
Change, pulverize, microwave baking goes out perfume (or spice), stand-by；
(3), the roasting ripe powder of perfume is added in chicken soup again, slow fire boils thick shape, adds lard, grape-kernel oil, the spiced salt, ginger powder
Stir, homogeneous is frozen into paste, obtains flavored oils.
The preparation method of described orange peel green tea flavored crispy rice, processed and be made by the following steps：
(1), it is equipped with following raw materials in part by weight：Rice 420, broom corn millet rice 120, green tea micro mist 10, orange peel powder 8, starch 50, tune
Taste oil 30, appropriate amount of water；
(2), rice, broom corn millet rice are sieved and washed totally respectively, respectively plus boiling is boiled 4 minutes and sifts out the grain of rice, is put into frozen water and is soaked
To cooling, dehydration is drained, and drying is dried at 60 DEG C, is well mixed after pulverizing, is obtained half cooked rice flour noodles；
(3), green tea micro mist, orange peel powder are well mixed, 8 times of boiling water is added and stirs, obtain millet paste, puddled with ground rice
Uniformly, curing is steamed, addition flavored oils, starch are puddled uniformly, obtain crispy rice embryo material；
(4), that crispy rice embryo material is tabletted, cutting is blocking, is put into baking box and is dried to dry perfume, produces.
Claims (5)
- A kind of 1. preparation method of orange peel green tea flavored crispy rice, it is characterised in that using rice, broom corn millet rice as base-material, compounding addition Green tea micro mist, orange peel powder, starch, flavored oils' processing prepare orange peel green tea flavored crispy rice.
- 2. the preparation method of orange peel green tea flavored crispy rice according to claim 1, it is characterised in that described green tea micro mist It is by the following steps working process：Fresh and tender green tea fresh leaf is won, it is dry to be put into the aqueous solution rinsing containing 0.02-0.04% citric acids Only, dehydration drains, using 160-180 DEG C of superheated steam fixing processing 90-120 second, room temperature spreading for cooling 2-5 minutes, in -15 ± 2Pa With -18 ± 2 DEG C at vacuum freeze drying to moisture content be 4-5%, be sent into liquid nitrogen pulverizer, liquid nitrogen intake is 180-250ml/ 100g, tea powder are crushed to 40-100 mesh, produce green tea micro mist.
- 3. the preparation method of orange peel green tea flavored crispy rice according to claim 1, it is characterised in that described orange peel powder is By the following steps working process：From fresh orange peel, removal of impurities is cleaned, and cuts into silk, and 2-3 is handled through 160-180 DEG C of superheated steam Minute, it is put into the frozen water containing 0.2-0.3% citric acids and is dipped into cooling, dehydration drains, and is put into microwave oven, in 60-100 Dry perfume is dried at DEG C, is pulverized, is placed in the mixer of atomization liquid-jet device, the 8-10%'s of sprinkling powder body weight is vaporific mixed Compound, mixture are using mass ratio as 10-15 by honey, chitosan：1 composition, after 8-15 minutes are well mixed, vacuum is frozen It is dry, refine again to 40-60 mesh, obtain orange peel powder.
- 4. the preparation method of orange peel green tea flavored crispy rice according to claim 1, it is characterised in that described flavored oils are It is made by the following steps processing：(1), it is equipped with following raw materials in part by weight：Lard 50-80, chicken soup 20-25, radix polygonati officinalis 0.5-1, fructus amomi 0.6-1, Poria cocos 0.5-1, Spiced salt 0.5-1.5, ginger powder 0.5-0.8, mushroom 1-1.5, moringa seeds 0.8-1.2, grape-kernel oil 20-25；(2), radix polygonati officinalis, fructus amomi, Poria cocos, mushroom, moringa seeds are cleaned respectively clean, is broken into the mixing of 10-20 mesh particle, is put into chicken Slow fire boils 1-1.5 hours, melt cinder separation in soup, and filter residue is rolled into mud, adds a small amount of grape-kernel oil and stir, and extruding is swollen Change, pulverize, microwave baking goes out perfume (or spice), stand-by；(3), the roasting ripe powder of perfume is added in chicken soup again, slow fire boils thick shape, adds lard, grape-kernel oil, the spiced salt, ginger powder stirring Uniformly, homogeneous is frozen into paste, obtains flavored oils.
- 5. the preparation method of orange peel green tea flavored crispy rice according to claim 1, it is characterised in that added by the following steps Work is made：(1), it is equipped with following raw materials in part by weight：Rice 380-420, broom corn millet rice 80-120, green tea micro mist 8-10, orange peel powder 5-8, shallow lake Powder 40-50, flavored oils 20-30, appropriate amount of water；(2), rice, broom corn millet rice are sieved and washed totally respectively, respectively plus boiling boiling 3-5 minutes sift out the grain of rice, are put into frozen water and are dipped into Cooling, dehydration are drained, and drying is dried at 40-60 DEG C, are well mixed after pulverizing, are obtained half cooked rice flour noodles；(3), green tea micro mist, orange peel powder are well mixed, 5-8 times of boiling water is added and stirs, obtain millet paste, puddled with ground rice It is even, curing is steamed, addition flavored oils, starch are puddled uniformly, obtain crispy rice embryo material；(4), that crispy rice embryo material is tabletted, cutting is blocking, is put into baking box and is dried to dry perfume, produces.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293536A (en) * | 2019-07-25 | 2021-02-02 | 吉林省绿色食品工程研究院 | Black corn stigma composite substitutional tea and preparation method thereof |
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| CN104000107A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Flavored seafood rice crust and processing method thereof |
| CN105249222A (en) * | 2015-11-13 | 2016-01-20 | 宁波市鄞州风名工业产品设计有限公司 | Tea aroma rice crust and making method thereof |
| CN106333245A (en) * | 2016-08-30 | 2017-01-18 | 王彦春 | Appetizing rice crust and processing method thereof |
-
2017
- 2017-10-19 CN CN201710976492.1A patent/CN107549632A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000107A (en) * | 2014-04-23 | 2014-08-27 | 柳培健 | Flavored seafood rice crust and processing method thereof |
| CN105249222A (en) * | 2015-11-13 | 2016-01-20 | 宁波市鄞州风名工业产品设计有限公司 | Tea aroma rice crust and making method thereof |
| CN106333245A (en) * | 2016-08-30 | 2017-01-18 | 王彦春 | Appetizing rice crust and processing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293536A (en) * | 2019-07-25 | 2021-02-02 | 吉林省绿色食品工程研究院 | Black corn stigma composite substitutional tea and preparation method thereof |
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