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Preparation method for hylocereus undulatus flavor rice crusts

A technology of dragon fruit and crispy rice, which is applied in the field of preparation of dragon fruit fruity crispy rice, can solve the problems of lack of unique flavor, complex production methods, and limited nutritional value, and achieve simple and efficient production methods, rich nutrition, and high nutritional value. Effect

Inactive Publication Date: 2014-07-09
南通盛鑫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Crispy rice is convenient to eat and easy to digest. It can be a snack food or a table delicacy. With the improvement of living standards, people's requirements for daily food are constantly increasing. While paying attention to nutritional balance, they also pursue the unique flavor of food. The current market The crispy rice on the table has limited nutritional value due to the lack of raw materials, lack of unique flavor, and the production method is relatively complicated.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Prepare as follows:

[0018] 1) Peel the fresh dragon fruit first, cut it into slices with a thickness of 0.5cm, soak it in salt water with a concentration of 1.0g / l for 10 minutes, then remove it and put it in a strainer for 10 minutes to drain the water , and then neatly stack the sliced ​​dragon fruit in a vacuum dryer at 70°C for constant temperature drying for 2 hours. After the sliced ​​dragon fruit becomes dried dragon fruit, use a commercially available grinding machine to make the dried dragon fruit into dragon fruit. dried fruit powder;

[0019] 2) 1.4 kg of wheat and 1.2 kg of glutinous rice are both made into 1.4 kg of wheat flour and 1.2 kg of glutinous rice flour using a commercially available milling machine;

[0020] 3) Mix 6 kg of dragon fruit dry powder prepared in step 1) with 1 kg of fresh milk and 1.4 kg of wheat flour prepared in step 2) together, add 0.37 kg of honey and 0.03 kg of potassium sorbate during the stirring process, step 2) The obtai...

Embodiment 2

[0023] Prepare as follows:

[0024] 1) Peel the fresh dragon fruit first, cut it into slices with a thickness of 0.8cm, soak it in salt water with a concentration of 1.5g / l for 15 minutes, then remove it and put it in a strainer for 10 minutes to drain the water , and then neatly stack the sliced ​​dragon fruit in a vacuum dryer at 90°C for constant temperature drying for 2 hours. After the sliced ​​dragon fruit becomes dried dragon fruit, use a commercially available grinding machine to make the dried dragon fruit into dragon fruit. dried fruit powder;

[0025] 2) 1.8 kg of wheat and 1.7 kg of glutinous rice were both made into 1.8 kg of wheat flour and 1.7 kg of glutinous rice flour using a commercially available milling machine;

[0026] 3) Mix 5 kg of dragon fruit dry powder prepared in step 1) with 1.3 kg of fresh milk and 1.8 kg of wheat flour obtained in step 2), and add 0.18 kg of honey and 0.02 kg of potassium sorbate during the stirring process, step 2) The obtaine...

Embodiment 3

[0029] Prepare as follows:

[0030] 1) Peel the fresh dragon fruit first, cut it into slices with a thickness of 1cm, soak it in salt water with a concentration of 2.0g / l for 15 minutes, then remove it and place it in a strainer for 10 minutes to drain the water. Then put the sliced ​​dragon fruit neatly in a vacuum dryer at 110°C for 3 hours of constant temperature drying. After the sliced ​​dragon fruit becomes dried dragon fruit, use a commercially available grinding machine to make the dried dragon fruit into dragon fruit dry powder;

[0031] 2) Using a commercially available milling machine to make 1.0 kg of wheat and 2 kg of glutinous rice into 1 kg of wheat flour and 2 kg of glutinous rice flour;

[0032] 3) Mix 5.7 kg of dragon fruit dry powder prepared in step 1) with 1 kg of fresh milk and 1 kg of wheat flour prepared in step 2) together, add 0.27 kg of honey and 0.03 kg of potassium sorbate during the stirring process, step 2) The obtained 2 kilograms of glutinous...

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Abstract

The invention discloses a preparation method for hylocereus undulatus flavor rice crusts. The preparation method is prepared by the following steps in sequence: (1) preparing hylocereus undulatus into dried hylocereus undulatus powder; (2) respectively preparing wheat and sticky rice into wheat meal and sticky rice powder; (3) mixing the dried hylocereus undulatus powder obtained in the step (1) and the wheat meal obtained in the step (2) with fresh milk and uniformly agitating; adding honey, potassium sorbate and the sticky rice powder obtained in the step (2); kneading to prepare a dough raw material; firmly extruding the dough raw material, slicing and putting slices into an oven to be baked; and (4) scattering mixed powder obtained by uniformly agitating the dried hylocereus undulatus powder and saccharin on the baked hylocereus undulatus flavor rice crusts obtained in the step (3), and packaging by using a plastic bag in vacuum. The hylocereus undulatus flavor rice crusts prepared by adopting the preparation method have the characteristics of simplicity in production, abundant nutrition and unique flavor.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing dragon fruit fruity crispy rice. Background technique [0002] At present, crispy rice is a small food popular among consumers. There are rice crispy rice, millet crispy rice, soybean crispy rice and other products. The ingredients are mainly composed of rice or noodles, starch and flavoring seasonings. Crispy rice is convenient to eat and easy to digest. It can be a snack food or a table delicacy. With the improvement of living standards, people's requirements for daily food continue to increase. While paying attention to nutritional balance, they also pursue the unique flavor of food. The current market The crispy rice on the table has limited nutritional value due to fewer raw material varieties, and lacks a unique flavor, and the production method is more complicated. Contents of the invention [0003] The technical problem to be solved by the present i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/30
CPCA23L7/135A23L33/00
Inventor 陆昱森
Owner 南通盛鑫食品有限公司
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