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A kind of glutinous rice crispy rice with mushrooms and preparation method thereof

A technology of shiitake mushrooms and glutinous rice, which is applied in the direction of food science, etc., can solve the problem of single nature of the species, and achieve the effects of simple and environmentally friendly preparation process, improved taste and smell, and improved taste

Inactive Publication Date: 2018-02-13
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, millet crispy rice is very popular because of its crispy taste. In the past, various flavors of rice crispy were reflected in different seasonings, and the variety was relatively single in nature.

Method used

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  • A kind of glutinous rice crispy rice with mushrooms and preparation method thereof
  • A kind of glutinous rice crispy rice with mushrooms and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Weigh 900g of glutinous rice with a moisture content of 18wt%, and extrude the glutinous rice to make glutinous rice flour for later use; the extrusion parameters: 180°C, screw speed 120r / min, feeding speed 16r / min for crushing. Weigh 1100 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 1100 mL of water and the cut shiitake mushroom pieces and put them in a pulping machine for pulping to obtain shiitake mushroom paste. The lentinus edodes pulp was enzymatically hydrolyzed by a step-by-step enzymolysis method to obtain the lentinus edodes enzymatic hydrolysate; the first step is cellulase, with an enzyme amount of 250,000 U / g soaked mushrooms, the enzymatic hydrolysis temperature is 55℃, and the time is 120min; The second step, compound protease, 1.5 million U / g soaked mushrooms, enzymolysis temperature 55℃, time 150min; compound protease is composed of neutral protease and trypsin according...

Embodiment 2

[0036] Weigh 900g of glutinous rice with a water content of 18wt%, and extrude the glutinous rice to make glutinous rice flour for later use; the extrusion parameters: 180°C, screw speed 120r / min, feeding speed 16r / min and crushed. Weigh 1100 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 1100 mL of water and the cut shiitake mushroom pieces and put them in a pulping machine for pulping to obtain shiitake mushroom paste. The compound protease is used to hydrolyze the lentinus edodes pulp at 55℃ for 150 minutes to obtain the lentinus edodes hydrolysate; the compound protease is composed of neutral protease and trypsin in a ratio of 2:1 enzyme activity, and the amount of compound protease is 1.5 million U / g Soaked shiitake mushrooms. Weigh 1000g of flour, mix it with glutinous rice flour and mushroom enzymatic hydrolysate to make dough, shape and slice. The slices are fried in a vacuum fryer. The va...

Embodiment 3

[0038] Weigh 900g of glutinous rice with a water content of 18wt%, and extrude the glutinous rice to make glutinous rice flour for later use; the extrusion parameters: 180°C, screw speed 120r / min, feeding speed 16r / min and crushed. Weigh 1100 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 1100 mL of water and the cut shiitake mushroom pieces and put them in a pulping machine for pulping to obtain shiitake mushroom paste. Using neutral protease, enzymatically hydrolyze the lentinus edodes pulp at 55°C for 150 minutes to obtain the lentinus edodes hydrolysate; the amount of neutral protease was 1.5 million U / g of soaked mushrooms. Weigh 1000g of flour, mix it with glutinous rice flour and mushroom enzymatic hydrolysate to make dough, shape and slice. The slices are fried in a vacuum fryer. The vacuum frying conditions are: temperature 95°C, vacuum degree 0.090Mpa, time 8min; deoiling conditions: vacuu...

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PUM

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Abstract

The invention relates to rice crust comprising Lentinus edodes and glutinous rice and a preparation method of the rice crust, and belongs to the technical field of snack food processing. The rice crust comprises the following raw materials in parts by weight: 0.9-1.0 part of glutinous rice flour, 1 part of wheat flour, and 1.0-1.2 parts of the Lentinus edodes. The Lentinus edodes can increase nutrient substances in the rice crust as containing rich vitamins, mineral substances and protein, the Lentinus edodes protein contains eight kinds of essential amino acids and ten kinds of non-essential amino acids, and most of the amino acids belong to L-type amino acids, and are higher in activity and easy to absorb and utilize by the human body; the contents of flavor nucleotides and flavor amino acids in the Lentinus edodes are high, and the flavor nucleotides and flavor amino acids cooperate with fragrance of the glutinous rice with a specific proportion to enable the rice crust to have a unique flavor; even though no seasoning is added, the requirement of common consumers for flavor can still be met. The preparation method of the rice crust comprises the steps of mixing and preparing the Lentinus edodes subjected to enzymolysis, the glutinous rice flour and the wheat flour into dough, and performing vacuum frying. The mouth-feel and flavor of the prepared rice crust can be further improved.

Description

Technical field [0001] The invention relates to a mushroom glutinous rice crispbread and a preparation method thereof, and belongs to the technical field of snack food processing. Background technique [0002] With the improvement of people's living standards, the nutritional value requirements of snack foods are getting higher and higher. Crusted rice, as a traditional snack in my country, can be eaten directly or as an ingredient in dishes (such as tomato and shrimp crust, etc.). It is a popular snack food. In particular, millet rice crackers are very popular for their crispness and deliciousness. In the past, rice crackers with a variety of flavors were reflected in different seasonings, and the varieties were relatively single in nature. [0003] As a recognized nourishing product, edible fungus has high nutritional value, can regulate human metabolism, lower blood pressure, reduce cholesterol content, prevent and treat various diseases, and prolong life. As a well-known medi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/13A23L31/00A23L33/00
Inventor 陈相艳王文亮宋莎莎
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI